Chickpea Avocado Bowl (Printer-Friendly Layout)
A fresh bowl loaded with avocado, quinoa, chickpeas, and crisp veggies, tossed in a punchy lime-tahini sauce.
# Ingredients You'll Need:
→ Bowl Components
01 -
2 cups fresh spinach or any greens you like (these are optional)
02 -
1/4 cup chopped cilantro or parsley, whatever you have handy
03 -
1/2 cup diced bell pepper
04 -
1/2 red onion, thinly sliced if you want it
05 -
1 cup cucumber, cut into little cubes
06 -
1 cup cherry or grape tomatoes, just slice them in half
07 -
1 large ripe avocado, remove the pit and peel, then chop or slice
08 -
1 can (425 g) chickpeas, drained and rinsed, or about 1.5 cups cooked ones
09 -
2 cups water or veggie broth
10 -
1 cup dry quinoa (or about 3 cups if you've got it already cooked)
→ Zesty Lime-Tahini Dressing
11 -
Salt and black pepper, as much as you like
12 -
2–4 tablespoons cold water (use more or less for consistency)
13 -
1 clove garlic, minced, or go with 1/2 teaspoon garlic powder
14 -
1 tablespoon maple syrup or agave, totally your choice (optional)
15 -
2 tablespoons extra-virgin olive oil
16 -
1/4 cup fresh lime juice—fresh is best
17 -
1/4 cup tahini
# Step-by-Step Instructions:
01 -
Dig in right away so the veggies and avocado stay nice and fresh.
02 -
Pour a good amount of that dressing over your bowls. Toss on some fresh chopped cilantro or parsley to finish.
03 -
Pile the chickpeas, avocado, tomatoes, cucumbers, peppers, and onion slices (if it's your thing) right on the quinoa. Try to spread them out so every bite gets a little of everything.
04 -
Pop some spinach or greens into your bowls first, if you're using them. Then scoot a pile of your perfectly cooked quinoa on top (or just use bowls only if you want to skip the greens).
05 -
Grab a little bowl and whisk tahini, lime juice, olive oil, syrup or agave, and garlic together. Add cold water a splash at a time until it pours easily. Give it a taste with salt and pepper or a little more lime if you want it tangy.
06 -
While your quinoa cooks, rinse chickpeas. Cube the avocado, cucumber, and bell pepper. Slice onions thin if it's your vibe. Cut cherry tomatoes in half. Chop up your cilantro or parsley. Give your greens a rinse if you're tossing them in.
07 -
First, rinse your quinoa really well in a fine sieve under cold water. Put it in a saucepan with your water or broth. Let it hit a boil, then lower the heat. Cover and let it cook gently for 15 to 20 minutes until the liquid's gone and the grains are soft. Once it’s done, take it off the heat, keep the lid on for a few, then fluff with a fork.
# Extra Tips and Tricks:
01 -
Want a milder onion? Let the slices soak in cold water for about 10 minutes before adding.
02 -
Thin your dressing with more water until it pours the way you like.