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CRUNCHY CHICKPEA BOWL

Crispy chickpeas, fresh vegetables and a creamy tahini dressing.

Prep time: 15 min
Cook time: 25 min
Serves: 2

YOU’LL NEED

FOR THE CRISPY CHICKPEAS

  • 240 g cooked chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • ½ tsp smoked paprika
  • A pinch of salt

FOR THE BOWL

  • 120 g cooked quinoa
  • ½ cucumber, sliced
  • 1 avocado, sliced
  • 100 g cherry tomatoes, halved
  • 2 handfuls mixed leaves

FOR THE TAHINI DRESSING

  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 1–2 tbsp water
  • A pinch of salt

HOW TO MAKE IT

  1. Preheat the oven to 200°C.
  2. Pat the chickpeas dry with kitchen paper.
  3. Add them to a baking tray with the olive oil, smoked paprika and salt.
  4. Mix well.
  5. Roast for approximately 20–25 minutes, shaking the tray halfway through, until golden and crispy.
  6. Mix the tahini, lemon juice, olive oil and salt.
  7. Add the water little by little until the dressing becomes smooth and pourable.
  8. Divide the cooked quinoa and mixed leaves between two bowls.
  9. Add the sliced cucumber, avocado and cherry tomatoes.
  10. Finish with the warm crispy chickpeas.
  11. Drizzle the tahini dressing over the bowl just before serving.

MAKE IT YOUR OWN.

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