Quinoa Green Goddess Bowl with Crispy Chickpeas and Lemon-Tahini Dressing

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 can FOR THE SALAD:
• 1 Tablespoon (15 Ounce Can) Chickpeas
• ½ teaspoons Extra Virgin Olive Oil
• ½ teaspoons Smoked Paprika
• 1 pinch Kosher Salt
• 1 cup Cayenne Pepper
• 1-½ cup Uncooked Quinoa
• ½ whole Water
• 1 cup Seedless Cucumber, Peeled And Diced
• 2 cups Heirloom Cherry Tomatoes, Halved
• 1 whole Packed Spinach, Finely Chopped (you Could Also Use Kale Or Arugula If You Prefer)
• 1 Tablespoon Avocado, Peeled, Pitted, And Diced
• 2 Tablespoons FOR THE DRESSING:
• 1 whole Tahini
• 2 cloves Warm Water
• ½ teaspoons Lemon, Juiced
• 1 pinch Garlic, Grated Or Finely Minced (I Like To Use A Microplane To Grate The Garlic)
• 1 Tablespoon Smoked Paprika
• 1 pinch Cayenne Pepper
• 1 pinch Extra Virgin Olive Oil
• 2 whole Salt
• ½ whole Fresh Ground Pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →