Crunchy Green Goddess Chickpea & Avocado Bowl with Spiced Tahini-Lime Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 large avocado, diced
• 2 cups spinach, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh parsley, chopped

• 1 cup tahini
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 cup water

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   In a medium pot, bring 2 cups of water to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy.
3. 03
   While quinoa cooks, spread chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, and cumin. Toss to coat evenly.
4. 04
   Roast chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
5. 05
   In a small bowl, whisk together tahini, lime juice, honey, garlic, salt, pepper, and water until smooth and creamy. Adjust consistency with more water if needed.
6. 06
   In a large bowl, combine cooked quinoa, spinach, cucumber, cherry tomatoes, and parsley. Toss to mix well.
7. 07
   Divide the quinoa mixture into serving bowls. Top with diced avocado and roasted chickpeas.
8. 08
   Drizzle each bowl with spiced tahini-lime dressing and serve immediately.