NUTRITION

SERVINGS

INGREDIENTS

3/4 cup chickpeas

1/2 cup cooked quinoa

1/2 cup shelled edamame

1 cup raw spinach

1 hard-boiled egg

1 tbsp tahini

1 tsp lemon juice

2 tbsp mixed fresh herbs

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. In a bowl, toss the chickpeas with olive oil, a pinch of salt, pepper, and half of the mixed fresh herbs.

• 2

  Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until they are crisp and slightly golden.

• 3

  While the chickpeas roast, prepare the quinoa according to package instructions if not already cooked.

• 4

  Boil the egg until hard-cooked (about 9-12 minutes), peel it, and slice into quarters.

• 5

  In a small bowl, whisk together the tahini, lemon juice, the remaining herbs, and a splash of water to create a smooth, drizzlable sauce.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, layering with raw spinach and shelled edamame.

• 7

  Top with the roasted chickpeas and arrange the hard-boiled egg slices on the side.

• 8

  Drizzle the lemon tahini sauce over the bowl, season with additional salt and pepper if needed, and serve immediately.