Description
Loaded with fluffy quinoa, spicy roasted chickpeas, tons of fresh veggies and herbs and loads of greens, this bowl couldn’t get any more fun…or healthy!
Ingredients
Scale
Spicy Roasted Chickpeas
- 1 cup chickpeas, rinsed and drained (from a can)
- 1 tbsp olive oil
- 1 tsp each cumin powder, garlic powder, onion powder, and dried parsley
- 1 tsp kosher salt
- ½ tsp cayenne pepper
Creamy Tahini Dressing
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp honey
- ¼ tsp kosher salt
- Pinch each of cumin, garlic powder and cayenne pepper
Salad
- ¼ cup dry quinoa, cooked according to package instructions.
- 2 cups arugula, roughly chopped
- 8 medium cherry tomatoes, quartered
- 1 medium persian cucumber, finely chopped
- Handful of cilantro, finely minced
Instructions
- Start by preheating the oven to 450°F and lining a baking sheet with parchment paper.
- Add the chickpeas onto the baking pan, sprinkle over the spices and drizzle generously with olive oil. Using your hands, toss the chickpeas until they’re completely coated in the spices. Then evenly spread out the chickpeas on the pan and baked in the oven for 25 minutes until golden-brown and crispy.
- Next, cook the quinoa according to package instructions. Linking my quinoa tutorial here with tips and tricks for making fluffy quinoa.
- While the chickpeas bake and the quinoa cooks, make the dressing. Simply whisk all the tahini dressing ingredients together in a small bowl until silky smooth. Add more water as needed to thin the dressing to a consistency you like.
- Once the quinoa and chickpeas are done cooking, add them to a large serving bowl, along with the arugula, cherry tomatoes, cucumber, and cilantro. Pour over the tahini dressing and toss to mix. Adjust salt as needed and enjoy!