NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

3/4 cup Shelled Edamame

1/3 cup Quinoa (cooked)

1/2 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/2 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and pat dry the chickpeas, then toss them with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.

• 3

  Roast the chickpeas in the oven for 25-30 minutes until they are crispy, shaking the pan halfway through.

• 4

  Meanwhile, prepare the vegetables. Chop the bell pepper, slice the zucchini, and red onion. Toss them lightly with a small drizzle of olive oil, salt, and pepper, and spread on a separate baking sheet. Roast in the oven for 15-20 minutes until tender.

• 5

  Cook quinoa as per package instructions (using about 1/3 cup dry quinoa yields approximately 1/3 cup cooked) or pre-cooked quinoa can be used.

• 6

  For the creamy tahini dressing, in a small bowl combine tahini, lemon juice, minced garlic, a pinch of salt, and enough water to achieve a drizzling consistency. Whisk until smooth.

• 7

  In a large bowl, combine the roasted chickpeas, roasted vegetables, shelled edamame, and quinoa.

• 8

  Drizzle the tahini dressing over the bowl and gently toss to coat all ingredients.

• 9

  Serve warm or at room temperature, and adjust seasoning as needed.