Savory Lemon Tahini Chickpea Bowl (Printable Version)
Hearty bowl of roasted chickpeas, sautéed kale and creamy lemon-tahini—ready in 30 minutes, vegan and high-fiber.
# What You'll Need:
→ Spiced Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
→ Garlic Sautéed Kale
07 - 4 cups chopped kale, stems removed
08 - 1 tablespoon olive oil
09 - 1 clove garlic, minced
10 - Pinch of salt
→ Lemon Tahini Sauce
11 - 3 tablespoons tahini
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon water, plus more as needed
14 - 1/2 teaspoon maple syrup or agave nectar
15 - 1/4 teaspoon salt
16 - Freshly ground black pepper, to taste
→ For Serving
17 - 1/2 avocado, sliced
18 - 2 tablespoons toasted sesame seeds or pumpkin seeds
19 - Lemon wedges
# How To Make:
01 - Preheat the oven to 400°F. Pat the drained chickpeas dry with a clean kitchen towel. Toss them with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 15 minutes, shaking the pan halfway through, until golden and lightly crisped.
02 - While the chickpeas roast, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped kale with a pinch of salt and sauté for 2 to 3 minutes, tossing frequently, until wilted and bright green. Remove from heat and set aside.
03 - In a small bowl, whisk together the tahini, fresh lemon juice, water, maple syrup, salt, and pepper until completely smooth. If the sauce is too thick, add more water 1 teaspoon at a time until it reaches a drizzleable consistency.
04 - Divide the sautéed kale evenly between two bowls. Top each with the roasted chickpeas, sliced avocado, and a generous drizzle of lemon tahini sauce. Sprinkle with toasted sesame seeds or pumpkin seeds and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The crispy spiced chickpeas are genuinely addictive and you will want to make double just for snacking.
- Lemon tahini sauce ties everything together with a creamy tang that makes you forget this is entirely plant based.
02 -
- Dry your chickpeas thoroughly on a clean towel before roasting because any residual moisture from the can will steam them instead of crisping.
- Tahini behaves differently depending on the brand, so adjust water gradually and taste as you go until the sauce feels right.
03 -
- Let the chickpeas rest on the hot baking sheet for two minutes after pulling them from the oven because they continue to crisp as they sit.
- A squeeze of lemon over the finished bowl right before eating wakes up every single flavor on the plate.