Lunch · 30 min · mediterranean

Crispy Chickpea & Tahini Bowl

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpeas
• 3/4 cup Quinoa
• 2 tbsp Tahini
• 1 Lemon
• 2 cups Kale
• 1 tsp Smoked paprika

Steps

1. Cook the quinoa in salted water 15 minutes until the little tails unfurl; drain and fluff.
2. Heat the oven to 425°F.
3. Toss the drained chickpeas with 1 tablespoon oil, smoked paprika, and salt on a sheet pan.
4. Roast 20–25 minutes, shaking the pan once, until crisp and rattling.
5. Massage the chopped kale with a pinch of salt until softened.
6. Whisk the tahini, lemon juice, salt, and warm water a spoon at a time until pourable.
7. Assemble quinoa, kale, and crispy chickpeas; drizzle generously with tahini sauce.

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