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Mediterranean Chickpea Bowls with Tahini Sauce

Sabrina Modelle
  • 25 minutes
  • Serves 4

INGREDIENTS

1/4 cup

tahini (at room temperature)

1/4 cup

warm water

Juice 1/2 to 1 lemon (1 to 2 tablespoons)

1 tsp

honey, agave, or maple syrup

1 clove

garlic, finely minced

1/4 cup

finely minced parsley

1/4 tsp

salt

1/4 tsp

pepper

1 16 ounce can

chickpeas (or 2 cups homemade chickpeas)

1/2 tbsp

paprika (either sweet or hot)

1/2 tbsp

ground cumin

1 tsp

ground coriander

1/4 tsp

salt

1/4 tsp

pepper

1 tbsp

olive oil, divided

1 clove

garlic, minced

1 tsp

finely minced fresh chili (optional)

1/2 cup

finely chopped fresh herbs (I like the combination of parsley, mint, and cilantro)

6 cups

baby spinach

2 cups

cooked brown rice

1 pint

cherry or grape tomatoes, halved

1

English cucumber, diced

1/4

red onion, finely diced (about 2 tablespoons)

Fresh mint leaves