Serve these anti-inflammatory chickpea bowls for a light lunch or dinner. I would suggest making a double batch of each separate part of this dish, so you can have leftovers ready for a quick meal on the go. Remember to store the steamed kale, cooked quinoa, fried chickpeas, sliced radishes, and dressing in separate containers in your fridge so you can quickly toss together a nourishing meal!
Ingredients
Bowls
1 large bunches
kale
chopped and steamed
2 cups
cooked
quinoa
1 large bunches
radishes
sliced
2 cups
cooked
chickpeas
1 tablespoons
extra virgin olive oil
1 teaspoons
dried thyme
¼ teaspoons
garlic powder
¼ teaspoons
black pepper
¼ teaspoons
Herbamare
(or sea salt)
Dressing
4 tablespoons
lemon juice
4 tablespoons
extra virgin olive oil
3 tablespoons
sesame tahini
2 tablespoons
water
1 cloves
garlic
peeled
½ teaspoons
sea salt
¼ teaspoons
black pepper
