Mediterranean Chickpea Bowls with Lemon Tahini

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 tablespoons olive oil for tahini sauce

Steps

1. 1 Rinse quinoa and cook in water according to package instructions.
2. 2 Preheat oven to 400°F. Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 20 minutes.
3. 3 While chickpeas roast, combine cherry tomatoes, cucumber, parsley, and mint in a bowl.
4. 4 Whisk tahini, lemon juice, minced garlic, and olive oil in a small bowl until smooth.
5. 5 Assemble bowls with quinoa, roasted chickpeas, and vegetable mix. Drizzle with tahini sauce before serving.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add crumbled feta cheese for a tangy twist.
• Substitute quinoa with couscous for a gluten-free option.

Substitutions

• If tahini is unavailable, use a creamy peanut butter for a similar sauce.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• A spritzy lemonade complements the lemony tahini beautifully.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon over the finished bowls.
• You can roast the chickpeas up to a day ahead for convenience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of warm pita bread.
• Pair with a refreshing Greek salad.

FAQ