Rainbow Chickpea Buddha Bowls

Rainbow Chickpea Buddha Bowls (Serves 4)

​1 small can chickpeas, drained and rinsed
1 tbsp olive oil
Juice of ½ lemon
¼ tsp salt
Pinch of black pepper
3 cup cooked quinoa
1 cup shredded beets
1 cup shredded carrots
1 cup diced cucumber (optional)
4 cups baby spinach
4-5 green onions, diced
½ cup pumpkin seeds
1 recipe Tahini Lemon Dressing (see recipe below)

​Directions:

1. Combine chickpeas, olive oil, lemon juice, salt and pepper in a bowl and toss to combine. Set aside.
2. To assemble bowls: make a base of ¾ cup quinoa and 1 cup of spinach in each bowl. Arrange chickpeas, beets, carrots and cucumber on top. Sprinkle 2 tbsp of green onions and 2 tbsp of pumpkin seeds on top of each bowl. Serve with 2-4 tbsp of tahini lemon dressing. Will keep for 3-4 days in the fridge.

Tahini Lemon Dressing

½ cup tahini
½ cup warm water
Juice of 2 lemons
1 tbsp maple syrup
1 clove garlic, finely minced
½ teaspoon salt + a pinch
¼ teaspoon pepper

Directions:

1. Add to a blender and process until smooth.
2. If mixture is very thick, add more water tablespoon by tablespoon until it is pourable.