Herbed Chickpea, Quinoa, and Kale Bowls with Lemon-Tahini Dressing
Serve these anti-inflammatory chickpea bowls for a light lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Cooking tools:
- Steamer basket
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Airtight container
Ingredients
- 1 large bunches kale chopped and steamed
- 2 cups cooked quinoa
- 1 large bunches radishes sliced
- 2 cups cooked chickpeas
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- ¼ teaspoons garlic powder
- ¼ teaspoons black pepper
- ¼ teaspoons Herbamare (or sea salt)
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 3 tablespoons sesame tahini
- 2 tablespoons water
- 1 clove garlic peeled
- ½ teaspoons sea salt
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