Chickpea Vegetable Bowl with Tahini Dressing
Tangy and packed with protein and veggies, this all-in-one-bowl is the ultimate quick and healthy lunch that requires no heat before you eat. All you need is a shredder, or a food processor, and a can opener and *poof* you have an almost instant starvation killer.
I also recommend this as a recovery meal for after you work out. I come home from the gym at 6am and I’m so hungry I could put Ranch dressing on my Reeboks! Literally everyone, the dogs, cats and hubby get out of my way when I walk into the kitchen because I am a bucket full of mean when I’m really hungry and cooking just makes me more hangry, so I’m thankful to have this yummy, healing bowl to shovel down my throat before I start saying anything I’ll have to apologize for later.
This recipe calls for a Moroccan spice blend, Ras el Hanout, but don’t panic, I found it at Walmart (McCormick, among others)! If you can’t find it locally, you can get it on Amazon (links below)- it’s just lovely and you can eat it on so many things other than this recipe - sprinkle it on popcorn, rub onto pork chops or chicken, it really is versatile! I’ve included the ingredients in case you want to make it yourself as well as links on Amazon.
Spicy Chickpea Vegetable Bowl with Tahini Dressing
(NOTE: the ingredients can be separated as pictured OR you can toss them together as you go along. Either way, same YUMMY.)
1 teaspoon olive oil
2 cans (15 oz each) chickpeas
2 Tablespoons of Ras Al Hanout (get it at Walmart (McCormick), Amazon or make it yourself -see below)
1 teaspoon salt
1 Tablespoon lime juice (recommend fresh squeezed because no preservatives)
1/2 cup chopped fresh Italian parsley (flat leaf, not the curly stuff!)
1/2 cup chopped fresh mint (please don’t use dried!)
1 package (8 oz) pre-cooked brown rice (such as Uncle Ben’s Ready Rice)
4 carrots, peeled and shredded/grated
1 lb broccoli florets, chopped to bite-size
1/2 cup tahini
1/3 cup water
3 Tablespoons fresh lemon juice
1 garlic clove, peeled
1/2 teaspoon salt
1/4 teaspoon cumin
MAKE YOUR OWN RAS EL HANOUT SPICE BLEND (optional)
1 1/2 teaspoons coriander seeds
3/4 teaspoon cumin seeds
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
In a medium pot, add the olive oil, chickpeas, Ras el Hanout and salt. Sauté for 2 minutes until the spice is fragrant making sure not to smash the chickpeas. Remove from the heat and stir in the lemon juice, parsley and mint. Set aside.
Heat the pre-cooked brown rice per package directions. Set aside.
Using a mandoline, a food processor, a box grater or a spiralizer, shred the carrots and broccoli and set aside (leave them on the cutting board, no need to dirty another bowl!)
Make the tahini dressing. In a mason jar or medium bowl, add all the ingredients and shake or whisk until combined
To serve, evenly divide ingredients among bowls and drizzle with 2 Tablespoons dressing, sprinkle chopped parsley and mint for garnish. Can be served cold or warmed. If heating in the microwave, be aware the vegetables will soften instead of being raw and crunchy.
These are items I use and recommend. I participate in the Amazon Affiliates program so if you make a purchase using my links, I could make a small commission to help fund the cost of running this blog. Thank you!