Roasted Chickpea Tahini Bowl

Roasted until the chickpeas rattle in the tray and split at the seams, which turns them from soft and floury into something with actual crunch. Dress at the last moment so they stay that way.

Ingredients

• 2 cans (15 oz each) chickpeas (drained, rinsed and dried)
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 cups cooked quinoa
• 3 cups baby spinach
• 1 cucumber (diced)
• 1 cup halved cherry tomatoes
• 1/4 red onion (thinly sliced)
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove (minced)
• 1/4 cup chopped parsley

Method

1. 1Heat the oven to 425F. Dry the chickpeas thoroughly on a towel, then toss with the olive oil, cumin and paprika.
2. 2Roast on a lined tray for 28 to 30 minutes, shaking twice, until they are deep golden and audibly rattle when you shake the pan.
3. 3Whisk the tahini, lemon juice and garlic with 4 to 5 tablespoons cold water until it loosens into a pourable sauce.
4. 4Build the bowls with quinoa, spinach, cucumber, tomatoes and red onion.
5. 5Add the hot chickpeas, drizzle generously with tahini sauce and finish with parsley.

Tips for GLP-1 appetites

• Dry the chickpeas properly before they go in the oven. Any water left on them and they steam instead of roasting.
• Tahini seizes before it loosens. Keep adding water a spoon at a time and it comes good.
• At 15g a serving this is the highest-fiber bowl in the collection.