Roasted Chickpea Quinoa Bowl

A healthy, quick and delicious vegan quinoa bowl with roasted chickpeas, sauteed spinach, kalamata olives, pine nuts and creamy tahini drizzled on top.

1 14 oz. can of chickpeas, rinsed and drained
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon paprika or preferably smoked paprika
¼ teaspoon sea salt
Pinch of cayenne
½ cup uncooked quinoa
2 teaspoons apple cider vinegar
1 teaspoon olive oil
Pinch of salt and pepper
2 teaspoons olive oil
1 bag of fresh spinach
Juice of ½ a lemon
About ⅛ cup kalamata olives, sliced in half
2 tablespoons pine nuts, toasted
Tahini for drizzling
Salt to taste

View the full recipe at Orchard Street Kitchen →