Spiced Chickpea Grain Bowls and Creamy Tahini Dressing
Simple yet delicious, these vegan & gluten free grain bowls nourish your body and your taste buds.
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Servings: 4
Calories: 497kcal
Ingredients
For the Roasted Chickpeas:
- 1 tablespoon shallot-infused olive oil (or: 1 tablespoon neutral oil +1 teaspoon onion powder)
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon coriander
- ¼-1/2 teaspoon crushed red pepper (optional)
- 2 (15 oz) cans chickpeas (drained and rinsed)
- salt and pepper to taste
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 1 tablespoon garlic-infused olive oil (or: 1 tablespoon neutral oil + 1 teaspoon garlic powder)
- juice of 1 lemon
- 3-5 tablespoon cold water
- salt and pepper to taste
To Fill the Bowls:
- 1 cup quinoa (rinsed)
- 5 oz baby arugula (rinsed (or: baby spinach))
Equipment
Instructions
- Preheat: Preheat the oven to 375 degrees F.
- Prep: Cook the quinoa according to package directions. I like to use my rice cooker.
- Roast: On a lined large baking tray, toss chickpeas with 1 tablespoon oil as well as the paprika, cumin, coriander, crushed red pepper, salt, pepper and onion powder (if using). Allow to roast in the oven for 25-40 minutes, shaking the pan once to evenly cook.
- Whisk: For the dressing, whisk the tahini, olive oil, and lemon together. This mixture should become thick. Continue to whisk while slowly adding cold water 1 tablespoon at a time until it reaches creamy dressing consistency (For me this is 3-5 tablespoon but it may differ for you). Add salt and pepper to taste. Place dressing in the fridge until serving time.
- Assemble: Assemble the chickpea grain bowls using roughly ¼ each of the quinoa, roasted chickpeas, and arugula. Top each bowl with roughly ¼ of the dressing.
- Store: To store leftovers, quinoa can be combined with chickpeas. Store arugula and dressing separate from other ingredients. The chickpeas and quinoa can be kept in the fridge 3-4 days, while the dressing can be kept up to 2 weeks. Arugula or spinach can remain fresh in the fridge up to 6 days. Chickpeas and quinoa can be kept in the freezer 2-3 months. I do not recommend you freeze the dressing or arugula.
Notes
"Why use infused oils?"
The short answer for me is I cannot eat garlic and onions due to an intolerance. I have also found using them saves me quite a bit of time! I have added recommendations for adding onion and garlic powders if you don't want to use infused oils!
"Do I need to use smoked paprika? "
You don't have to, but smoked paprika adds a much more robust flavor. To be honest, I prefer to use it in almost all my recipes! I say if you haven't tried smoked paprika, definitely give it a try. I think you will be surprised by how much more flavorful it is than traditional paprika.
Nutrition
Serving: 1bowl | Calories: 497kcal | Carbohydrates: 67g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 164mg | Potassium: 468mg | Fiber: 11g | Sugar: 2g
Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!