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Chickpea Quinoa Power Bowl

Step 1 / 5
Whisk tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper with 1 to 2 tablespoons water until smooth and pourable.

Ingredients (for 2 servings)

  • 1 cup — cooked quinoa (cooled)
  • 1 cup — cooked chickpeas (or canned, rinsed)
  • ½ cup — fresh parsley, chopped
  • ½ cup — cherry tomatoes, halved
  • ¼ cup — cucumber, diced
  • ¼ cup — red bell pepper, chopped
  • 2 tbsp — red onion, finely chopped
  • 2 tbsp — pepitas
  • 1 tbsp — fresh mint
  • 2 tbsp — tahini
  • 1 whole — Juice of 1 lemon
  • 1 tbsp — olive oil
  • 1 clove — garlic, minced
  • ½ tsp — cumin
  • 1 whole — Salt & pepper
  • tbsp — water
  • 1 whole — Instructions
  • 1 whole — Whisk tahini, lemon, oil, garlic, cumin, salt, and pepper; add water to thin.
  • 1 whole — Mix quinoa, chickpeas, veggies, and mint in a bowl.
  • 1 whole — Top with pepitas.
  • 1 whole — Add dressing and toss.
  • 1 whole — Divide into bowls; garnish as desired.