Ingredients
For the Bowl
1 cup cooked quinoa
1 cup canned chickpeas, drained, rinsed, and roasted
2 cups fresh kale, stems removed and leaves torn
4–5 radishes, thinly sliced
Fresh thyme sprigs (optional, for garnish)
Olive oil
Black pepper
For Roasted Chickpeas
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
For the Lemon-Tahini Dressing
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic, finely minced
2–3 tablespoons water (to thin)
Black pepper to taste
Instructions
Roast the Chickpeas:
Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, paprika, garlic powder, and black pepper. Spread them on a baking sheet and roast for about 20–25 minutes until crispy, shaking the pan halfway through.
Prepare the Kale:
Heat a small drizzle of olive oil in a skillet over medium heat. Add the kale and sauté for 2–3 minutes until just wilted but still bright green. Season lightly with black pepper.
Cook the Quinoa:
If not already cooked, rinse 1/2 cup dry quinoa thoroughly. Simmer with 1 cup water over medium heat until fluffy, about 15 minutes. Fluff with a fork.
Make the Lemon-Tahini Dressing:
Whisk together the tahini, lemon juice, olive oil, and minced garlic. Add water a little at a time until smooth and pourable. Season with black pepper.
Assemble the Bowls:
Divide the quinoa, sautéed kale, roasted chickpeas, and sliced radishes between bowls. Drizzle with lemon-tahini dressing. Garnish with thyme sprigs if desired. Serve immediately.
