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Ingredients
- 400 g Chickpeas, drained
- 200 g Cherry tomatoes
- 1 Cucumber, diced
- 1/2 Red onion, sliced
- 1 cup Quinoa
- 3 tbsp Tahini
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Paprika
Instructions
Cook quinoa according to package directions.
15 minToss chickpeas with olive oil, cumin, paprika, salt. Roast at 400°F for 20 minutes.
20 minMake dressing: whisk tahini with lemon juice, garlic, and water until smooth.
Assemble bowls with quinoa, roasted chickpeas, tomatoes, cucumber, and onion. Drizzle with tahini dressing.
Nutrition per serving
420
Calories
18g
Protein
52g
Carbs
16g
Fat
Part of:High Protein Power
