Vegan chickpea bowl with creamy tahini dressing

Vegan chickpea bowl with creamy tahini dressing: quinoa, cucumber, cherry tomatoes and baby spinach make a fresh bowl for an easy lunch.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 60 g

Ingredients

• 1 tin of chickpeas
• 100 g quinoa
• 1 cucumber
• 100 g cherry tomatoes
• 50 g baby spinach
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 pinch of cumin

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Cook the quinoa according to the packet instructions until cooked and fluffy. Let it steam dry briefly.
2. Rinse the chickpeas thoroughly and drain them well. Cut the cucumber into half-moons and halve the cherry tomatoes.
3. Stir the tahini, lemon juice, water and cumin into a creamy dressing. If it's too thick, add a little more water.
4. Divide the baby spinach between bowls. Top with the quinoa, chickpeas, cucumber and cherry tomatoes.
5. Season the bowl with a little salt and pepper if needed. That makes the fresh ingredients taste more rounded.
6. To serve: pour the tahini dressing over the bowl just before eating. That keeps the spinach fresh and the quinoa fluffy.

Good to know

I like a bowl like this on days when I want something fresh and light. It's quick to make and tastes gentle, well rounded and pleasantly creamy.

Swaps

Quinoa → millet (also provides fibre and minerals). Tahini → almond butter (brings unsaturated fats and vitamin E; contains tree nuts). Baby spinach → rocket (also contains folate and plant compounds). Chickpeas → white beans (also provide fibre and protein).

Allergens

Contains sesame (tahini). A good family bowl – for children, just keep an eye on the size of the chickpeas; in pregnancy, keep good kitchen hygiene.

Dairy-free recipes