By Muriel
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the drained chickpeas with 1/2 tablespoon olive oil, 1/8 teaspoon salt, and a pinch of pepper. Mix well to coat evenly.
Spread the chickpeas on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through, until golden and crispy.
On another baking sheet, toss the broccoli florets and cauliflower florets with the remaining 1/2 tablespoon olive oil, 1/8 teaspoon salt, and a pinch of pepper. Spread them out in a single layer.
Roast the broccoli and cauliflower in the oven along with the chickpeas for about 15-20 minutes or until they are tender and starting to brown at the edges. Stir halfway through roasting.
While the vegetables are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together the tahini, juice of half a lemon, 1 minced garlic clove, a pinch of salt, and pepper. Add a little water (1-2 tablespoons) to thin the dressing to desired consistency. Adjust seasoning with more lemon juice, salt or pepper, if needed.
Once the chickpeas and vegetables are roasted, remove them from the oven and let cool slightly.
In a serving bowl, arrange the cooked quinoa as the base. Top with roasted chickpeas, broccoli, cauliflower, and massaged kale.
Drizzle the tahini-lemon dressing over the top of the bowl and serve immediately.
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By Muriel
This Vegetarian Healthy Lunch Dinner recipe is ready in 40 minutes and features cooked quinoa, canned chickpeas (drained), broccoli florets and other delicious ingredients. Contains 410 calories total.
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the drained chickpeas with 1/2 tablespoon olive oil, 1/8 teaspoon salt, and a pinch of pepper. Mix well to coat evenly.
Spread the chickpeas on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through, until golden and crispy.
On another baking sheet, toss the broccoli florets and cauliflower florets with the remaining 1/2 tablespoon olive oil, 1/8 teaspoon salt, and a pinch of pepper. Spread them out in a single layer.
Roast the broccoli and cauliflower in the oven along with the chickpeas for about 15-20 minutes or until they are tender and starting to brown at the edges. Stir halfway through roasting.
While the vegetables are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together the tahini, juice of half a lemon, 1 minced garlic clove, a pinch of salt, and pepper. Add a little water (1-2 tablespoons) to thin the dressing to desired consistency. Adjust seasoning with more lemon juice, salt or pepper, if needed.
Once the chickpeas and vegetables are roasted, remove them from the oven and let cool slightly.
In a serving bowl, arrange the cooked quinoa as the base. Top with roasted chickpeas, broccoli, cauliflower, and massaged kale.
Drizzle the tahini-lemon dressing over the top of the bowl and serve immediately.
Calories per Serving: 410
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