YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Quinoa Power Bowl with Lemon Tahini Dressing
Oven-roasted chickpeas and fluffy quinoa tossed with fresh garden vegetables and a creamy lemon tahini dressing for a satisfying, nutty finish.
INGREDIENTS
0.4 cup Canned Chickpeas, drained and rinsed
0.5 cup Cooked Quinoa
1 tablespoon Tahini
1 teaspoon Extra Virgin Olive Oil
1.5 cups Fresh Spinach
0.5 cup Chopped Cucumber
0.5 cup Cherry Tomatoes, halved
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Pat the chickpeas completely dry with a paper towel and toss them with the olive oil and a pinch of sea salt.
Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes until golden and crisp.
While chickpeas roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a pourable consistency.
In a large serving bowl, create a base with the fresh spinach and the fluffy cooked quinoa.
Arrange the chopped cucumber and halved cherry tomatoes over the quinoa base.
Top the bowl with the warm, crispy chickpeas.
Drizzle the lemon tahini dressing over the entire bowl and enjoy immediately.