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Roasted Chickpea Quinoa Salad Bowl
Servings: 1
Ingredients
  • 1 cup chickpeas cooked
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons coconut oil
  • 1/2 cup cooked quinoa cook as per package instructions
  • 1/2 cup tuscan kale cut chiffonade
  • 1/4 cup beets grated
  • Optional: 1/4 avocado
  • Salt and sesame seeds to taste
Tahini dressing
  • 1/4 cup tahini
  • 1/3 cup water
  • 1 tablespoon scallion tops chopped
  • 1 teaspoon garlic powder
  • Salt to taste
Instructions
  1. Preheat the oven to 425F
  2. Pat the chickpeas dry and add them to a bowl
  3. Add the paprika, garlic powder, and coconut oil to that same bowl and massage these ingredients into the chickpeas
  4. Add the seasoned chickpeas to a baking dish and bake for 20-25 minutes, or until brown and slightly crisp on the outside
  5. In a serving bowl, combine the cooked quinoa, kale, beets, roasted chickpeas, and optional: avocado
  6. We'll be topping this salad bowl with a homemade tahini dressing. To make it, all you have to do is add the tahini, water, scallions, and garlic powder to a food processor. Blend until smooth, and add salt, to taste
  7. Drizzle onto the salad and you're all done! Add toasted sesame seeds for a finishing touch!