Chickpea Quinoa Bowl

1. 1

   Cook the chickpeas.

   Drain the soaked chickpeas and place them in a pressure cooker. Add 3 cups of fresh water. Cook for 4-5 whistles on high heat, then lower the heat and simmer for 10-15 minutes. Let the pressure release naturally. Drain and set aside.

   TIPIf you're short on time, you can use 2 cans (400g each) of chickpeas. Just be sure to rinse them thoroughly to remove excess sodium.
2. 2

   Cook the quinoa.

   • In a medium saucepan, combine the rinsed quinoa, 3 cups of water, and a pinch of salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes.
   • Fluff the quinoa with a fork and let it cool slightly.

   TIPRinsing quinoa before cooking removes its natural coating, called saponin, which can make it taste bitter.
3. 3

   Prepare the fresh vegetables.

   While the quinoa and chickpeas are cooking, wash and chop the cucumber, tomatoes, red onion, and bell pepper. Place them in a large mixing bowl along with the baby spinach.

4. 4

   Make the lemon-tahini dressing.

   • In a small bowl, whisk together the tahini, lemon juice, and olive oil.
   • Add the ground cumin and black salt (kala namak).
   • Whisk in 2-4 tablespoons of warm water, one at a time, until the dressing reaches a smooth, pourable consistency.

   TIPTahini can seize up when liquid is added. Whisk vigorously and add water slowly to get a creamy texture.
5. 5

   Assemble the bowls.

   • Add the cooked quinoa and chickpeas to the large bowl with the chopped vegetables.
   • Pour about three-quarters of the dressing over the ingredients.
   • Gently toss everything together until well combined.
6. 6

   Garnish and serve.

   Divide the chickpea-quinoa mixture among four bowls. Drizzle with the remaining dressing and garnish generously with fresh chopped coriander leaves. Serve immediately.

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