Name: Warm Chickpea & Spinach Breakfast Quinoa Bowl with Citrus‑Tahini Drizzle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Modern Mediterranean
Ingredients: 200 g canned chickpeas, drained & rinsed; 100 g dry quinoa; 200 ml cold water (for cooking quinoa); 120 g baby spinach; 2 tbsp tahini; 1 tbsp fresh orange juice; 1 tbsp fresh lemon juice; 2 tsp olive oil; 1/2 tsp smoked paprika; 16 g toasted pumpkin seeds (pepitas); 10 g fresh parsley, chopped; 1 small (≈30 g) small shallot, finely chopped; 1 clove garlic, minced; 1/2 tsp (adjust) fine sea salt

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