Recipe: Chickpea Tahini Bowl

Ingredients 

-1 can of chickpeas, drained and rinsed 

-1/2 avocado 

-5 cherry tomatoes 

-1/2 shallot 

-1 cup of quinoa 

-2 1/2 cup of vegetable broth 

-1/2 cucumber, peeled 

-1 handful of kale 

-3 tbsp olive oil 

-1 tsp pepper 

-Salt to your taste 

-1/2 lime, squeezed 

-3 tbsp of organic tahini sauce 

-1-2 tsp of paprika 

-2 sprigs of mint leaves

Directions

-Cook quinoa and vegetable broth over high heat for 10 minutes 

-In a medium pan, sautée the diced shallots in 2 tablespoons of olive oil on medium high heat 

-Drain and rinse chickpeas and add to the pan. Once the chickpeas begin to crisp, add your paprika 

-Check quinoa, continually fluffing with fork. Turn heat down to medium-low for another 10 minutes, or until all liquid is absorbed. 

-In a bowl, mix tahini, lime juice, 1 tablespoon of olive oil, and salt and pepper.

-Remove chickpea and shallots from heat and place in a bowl. Add the tahini sauce and mix thoroughly.

-Once quinoa is cooled, arrange your bowl with quinoa chickpea tahini mixture, adding the cucumber, tomato, avocado and kale on top. Garnish with mint