Chickpea Mint Tahini Bowls

This bowl is anything but boring! It's flavorful, filing, and a great source of protein. Consider it your Segway into the vegan eating space for anyone who might be skeptical. Even my meat-eating hubby gave it his stamp of approval!

This recipe makes a great "ingredient prep" for your week ahead. I tend to make all of the ingredients at once, but then store them in separate containers. This way I can mix and match the ingredients to build a variety of bowls throughout the week. Get creative and beat flavor fatigue by building bowls using different veggies each time and consider topping with a sprinkle of nuts.

Hot tip: Don't throw out leftover tahini dressing!

Even after building several chickpea bowls, you'll have a decent amount of leftover dressing. --Don't throw it out!! Toss raw, chopped cauliflower in the mint tahini dressing and bake at 415 F for 15-20 minutes (or until soft). It makes a *very* yummy side dish for another night's meal.

Seriously y'all. It's GOOD.

Chickpea Mint Tahini Bowls

Makes 4(ish) bowls.

Prep time: 15 minutes

Cook Time: 30 mins.

INGREDIENTS

• ​2 (15 oz) cans chickpeas, drained and rinsed

• 1.5 cups uncooked quinoa

• 2 lemons, juiced

• 2 cucumbers, diced

• 1 red onion, diced

• 4-5 carrots, sliced into medallions

• Bok choy, 2 bunches

• Spices: salt, pepper, cumin

DRESSING:

• Tahini, 1/2 cup

• Lime juice, 1/4 cup

• Honey, 1 Tbsp

• Mint, 1/2 cup packed leaves

Serving Suggestion:

I dished up 3/4 cup quinoa with 1 cup chickpeas and heaps of vegetables on a bed of bok choy. Give her a healthy drizzle of tahini dressing for 25 gm of protein.

Make it your own! Use different vegetables each time you build your bowl. You could substitute spinach for bok choy, and add roasted cauliflower, zucchini, or broccoli.

Share this bowl with a friend and let me know how you like it!