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

Ali Segersten (author) Sep 07, 2022
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 ingredient in order to have leftovers ready to go for a quick meal on the go. 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