Mediterranean chickpea bowls with creamy tahini sauce!
Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice.
Great make-ahead meal for lunches or dinners.
Sabrina Modelle
I’ve made these vegan and gluten-free bowls in this same spirit.
One of my favorite parts of this dish is really the bright and creamy tahini sauce.
We make this sauce on a regular basis at my house.
Sabrina Modelle
Its great drizzled on fresh greens, roasted veggies, or baked sweet potatoes, too!
Once you get the hang of the dressing, you might find yourself craving it often.
If so, try mixing it up with different spices.
Sabrina Modelle
Double the recipe as needed to make more servings.
Give the dressing a taste.
Add salt if needed.
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If it needs more acid or tastes slightly bitter, add more lemon juice one teaspoon at a time.
If the dressing is too thick, add more water a tablespoon at a time.
Dressing can be made several days ahead and kept refrigerated.
Sabrina Modelle
Drain chickpeas and rinse well in a colander.
Add 1/2 tablespoon of the olive oil and mix until well-coated.
Warm a large skillet over medium-high heat until hot enough that a drop of water sizzles on contact.
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Add the remaining 1/2 tablespoon of olive oil and tilt the pan to evenly coat.
Immediately add the chickpeas.
Stir constantly until they are warmed through, 3 to 5 minute).
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Turn off heat, then add garlic and chili (if using), and mix well.
Toss with fresh herbs just before serving.
Divide the spinach evenly between four bowls.
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Drizzle with tahini dressing, and top with fresh mint leaves.
Sabrina Modelle
Sabrina Modelle
