Lemon Tahini Chickpea Grain Bowl

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups chopped kale
• 1 cucumber, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Optional: red pepper flakes for spice

Steps

1. 1 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until water is absorbed.
2. 2 Meanwhile, in a small bowl, whisk together tahini, lemon juice, garlic, cumin, salt, and pepper to make the sauce.
3. 3 Heat olive oil in a skillet over medium heat. Add chickpeas and cook until lightly toasted, about 5 minutes.
4. 4 In a large bowl, combine cooked quinoa, toasted chickpeas, kale, cucumber, and parsley.
5. 5 Drizzle tahini sauce over the grain bowl and toss to combine.
6. 6 Serve immediately, with optional red pepper flakes sprinkled on top for heat.

Equipment

• Medium saucepan
• Skillet
• Large mixing bowl

Variations

• Add roasted sweet potatoes or beets for a heartier meal.
• Substitute quinoa with brown rice or farro.

Substitutions

• If tahini is unavailable, use a creamy peanut butter thinned with lemon juice as a substitute.

Pairings

• Serve with a simple green salad.
• A drizzle of pomegranate seeds adds a festive touch.

Nutrition

Tips

• For extra flavor, roast the chickpeas in the oven with a dash of paprika and olive oil before adding to the bowl.
• If you prefer a warmer bowl, you can serve it immediately after cooking the quinoa.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a bit of extra tahini sauce if needed.

Serving Suggestions

• Pair with a side of warm pita bread.
• Add a boiled egg for extra protein.

FAQ