Herbed Chickpea, Quinoa, and Kale Bowls with Lemon-Tahini Dressing

Ali Segersten (author) Sep 07, 2022
Main Dishes Lunch American Mediterranean Legumes Lunchbox Recipe Meal Prep Recipe Whole Grain Dish
HERBED CHICKPEA QUINOA KALE BOWLS-1
HERBED CHICKPEA QUINOA KALE BOWLS-2
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
20 minutes
Servings
4

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!

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