Description
A bright, nutty bowl that hits savory, crunchy, and tangy notes, featuring crispy chickpeas and a creamy tahini dressing.
Ingredients
Scale
- 200 g (1 cup) dry quinoa
- 120 g (1/2 cup) farro, cooked
- 425 g (15 oz) can chickpeas, well-drained
- 60 ml (4 tbsp) olive oil, divided
- 80 g (1/3 cup) tahini
- 60 ml (1/4 cup) fresh lemon juice
- 1 clove garlic, minced
- 60–120 ml (1/4–1/2 cup) warm water
- 15 ml (1 tbsp) honey or maple syrup
- 5 g (1 tsp) kosher salt
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- A pinch of cayenne pepper
- 120 ml (1/2 cup) white wine vinegar
- 120 ml (1/2 cup) water (for pickles)
- 1 tbsp (15 g) sugar (for pickles)
- 1 tsp (5 g) salt (for pickles)
- 120 g (4 cups) baby spinach or mixed greens
- Chopped parsley, toasted sesame seeds, lemon wedges for garnish
Instructions
- Preheat oven to 200°C (400°F). Toast quinoa and farro in a saucepan over medium heat for 2–3 minutes, add water and salt, bring to simmer, cover, and cook for 12–15 minutes.
- Toss chickpeas with olive oil, spices, and salt; spread on a baking sheet and roast for 18–22 minutes until crisp.
- Whisk tahini, lemon juice, garlic, maple syrup, water, and salt until smooth for dressing.
- Combine vinegar, water, sugar, and salt in a jar, add sliced cucumber or onion for quick pickles for 15 minutes.
- Assemble bowls with grains, greens, chickpeas, pickles, and drizzle with tahini dressing. Garnish and serve immediately.
Notes
Make ahead: Roast chickpeas and prepare dressing up to 3 days ahead. Store components separately and assemble when ready.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg