Quinoa Power Bowls Chickpeas (Printable Version)

Quinoa blends with chickpeas and veggies in a hearty bowl with lemon-tahini dressing.

# What You'll Need:

→ Base

01 - 1 cup cooked quinoa

→ Vegetables

02 - 1 cup canned chickpeas, drained and rinsed
03 - 1 cup diced cucumber
04 - 1 cup cherry tomatoes, halved
05 - 1 cup fresh spinach leaves

→ Dressing

06 - 3 tablespoons tahini
07 - 3 tablespoons fresh lemon juice
08 - 2 tablespoons water
09 - 1 clove garlic, finely minced
10 - Salt and freshly ground pepper, to taste

# Directions:

01 - Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
02 - Combine chickpeas, cucumber, cherry tomatoes, and spinach in a large mixing bowl.
03 - Add the cooled quinoa to the vegetable mixture and gently toss until evenly distributed.
04 - Whisk tahini, lemon juice, water, minced garlic, salt, and pepper in a small bowl until smooth and creamy.
05 - Drizzle the dressing over the quinoa bowl and toss to coat all ingredients. Divide evenly among serving bowls.

# Expert Suggestions:

01 -
  • Quick and easy to throw together even on a hectic night
  • Naturally high in plant based protein so you stay full for hours
  • Totally customizable with whatever veggies you have on hand
  • Delicious warm or cold for any season
02 -
  • Packed with plant based protein and gut friendly fiber
  • Easy to prep ahead for meal planning and lunches
  • Dressing keeps separately in the fridge for up to five days
03 -
  • Fluff the quinoa while still warm to keep it light and separate for better texture
  • Massage your spinach with a drop of olive oil if it feels tough this softens the greens and adds shine
  • Taste your dressing and tweak the salt and lemon until it really pops that extra minute makes all the difference
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