Chickpea and Quinoa Bowl

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: Sheet Pan

2. Step 2

   Combine the rinsed quinoa with 400 ml water and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, and cook over low heat for 15 minutes; remove from the heat, rest covered for 5 minutes, then fluff.

   Timer: 20 min (fixed)

   Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 400.0 ml Water

   Cookware: fine mesh sieve, saucepan with lid

3. Step 3

   While the quinoa cooks, toss the chickpeas on the sheet pan with 2 tbsp (30 ml) olive oil, the cumin, salt, and 1 gr black pepper. Roast for 20 to 25 minutes, stirring once, until lightly browned and crisp at the edges.

   Timer: 25 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Sheet Pan

4. Step 4

   Prepare the cucumber, cherry tomatoes, bell pepper, and parsley on the cutting board, then place them in the mixing bowl.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 250.0 gr Cherry Tomato, 1.0 piece Cucumber, 20.0 gr Parsley

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Whisk the tahini, lemon juice, garlic, the remaining 2 tbsp (30 ml) olive oil, the remaining 20 ml water, the remaining ⅜ tsp (2 gr) salt, and the remaining 1 gr black pepper until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt, 60.0 gr Tahini, 20.0 ml Water

   Cookware: small bowl, whisk

6. Step 6

   Divide the quinoa among serving bowls. Add the prepared vegetables and roasted chickpeas, then spoon the lemon-tahini dressing over each bowl.

   Cookware: mixing bowl, Serving bowls