Crispy Chickpea Bowl

The Crispy Chickpea Bowl combines roasted chickpeas with a medley of fresh vegetables and a zesty tahini dressing, creating a satisfying and nutritious lunch option. This dish is not only flavorful but also perfectly balanced for a healthy meal.

Ingredients

• 1 can chickpeas - 400g, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked quinoa - 185g
• 1 cup cherry tomatoes - halved
• 1 cup cucumber - diced
• 1/2 red onion - thinly sliced
• 1/4 cup fresh parsley - chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until crispy and golden.
4. While the chickpeas are roasting, prepare the quinoa according to package instructions and let it cool.
5. In a separate bowl, mix the tahini, lemon juice, water, and maple syrup to create a dressing. Adjust the consistency with more water if needed.
6. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
7. Once the chickpeas are done, remove them from the oven and let them cool slightly.
8. Divide the quinoa salad into two bowls, top with crispy chickpeas, and drizzle with tahini dressing before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and quinoa.
• High in dietary fiber, promoting digestive health.

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