Kale quinoa bowl with spiced chickpeas

Name: Kale quinoa bowl with spiced chickpeas
Prep time: 8 h 30 min
Cook time: 30 min
Total time: 9 h
Cuisine: Middle Eastern
Ingredients: 1-2 bunches of kale; 1 bunch of cilantro; 1 cup quinoa; 1 teaspoon salt; 1 cup dry chickpeas, or two cans of chickpeas; 1/3 cup nutritional yeast; 1 teaspoon salt; 1 teasponn black pepper; 11⁄2 teaspoon smoked paprika; serve with lemon cashew dressing (recipe on page 23)

3 steps

Prep:8h 30minCook:30min

By far the best salad I've ever had. The spiced chickpeas with the lemon dressing is a great combination. Don't let the word salad deceive you; it's very filling and is a great lunch/dinner meal.

Updated at: Thu, 17 Aug 2023 03:15:21 GMT

Nutrition balance score

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Ingredients

4 servings

1 buncheskale

1 bunchcilantro

For the quinoa

1 cupquinoa

1 teaspoonsalt

For the spiced chickpeas

1 cupdry chickpeas

two cans of chickpeas

⅓ cupnutritional yeast

1 teaspoonsalt

1 teasponnblack pepper

5 ½ teaspoonsmoked paprika

lemon cashew dressing

serve with, recipe on page

Instructions

Step 1

Soak 1 cup of chickpeas for 8 hours or overnight. Alternatively, you can use canned beans. Once you are ready to make this recipe, drain your chickpeas in a colander and cook based on the instructions found on page 4.

Step 2

Preheat your oven to 350°F/175°C. Place 1 cup of quinoa into a medium saucepan with 21⁄2 cups of water and 1 tsp salt. Put the lid on the pan, and place the pan on medium-low heat. Once the water comes to a boil, turn it down to low and let it simmer for 15-20 minutes. The quinoa is done once fluffy and all the water has been absorbed. Remove from heat and let steam while you prepare the rest of the ingredients.

Step 3

Once your chickpeas are done cooking, strain through a colander. Place your chickpeas in a medium-sized bowl along with all the other ingredients for the spiced chickpeas. Mix well with a spoon, so the spices are equally distributed around all the chickpeas. Place the chickpeas on a parchment-lined baking tray and bake at 350°F/175°C for 25-30 minutes, tossing halfway through. Remove from the oven once lightly crispy. Chop the kale and cilantro and place them into a bowl with the quinoa and spiced chickpeas. Mix well. Serve with lemon tahini dressing and avocado.