Name: Easy Tahini Chickpea Bowls with Sumac-Lemon Dressing
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup canned chickpeas, rinsed and drained; 1/2 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/4 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/2 cup cooked quinoa (or brown rice); 2 tbsp tahini; 2 tbsp lemon juice (about 1 lemon); 2 tbsp water; 1 tsp sumac (optional, but recommended); 1 small garlic clove, grated; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp toasted pumpkin seeds (pepitas); 1 tsp maple syrup or honey (optional, for dressing)

Easy Tahini Chickpea Bowls with Sumac-Lemon Dressing

CreamyBanana2322

These easy tahini chickpea bowls are inspired by Mediterranean and Middle Eastern flavors, perfect for a sunny Oregon summer evening. The creamy, tangy tahini dressing with a hint of sumac brightens up the hearty chickpea salad, while fresh vegetables add amazing crunch and color. Toasted pumpkin seeds provide a lovely textural contrast, and everything comes together in under 30 minutes. This recipe is flexible—enjoy it warm or cold, and swap in your favorite grains or veggies for endless variations. It’s a wholesome, flavorful bowl that makes healthy eating both easy and delicious.

Ingredients

Instructions

Prepare the base: In two bowls, divide the cooked quinoa (or brown rice) as your base.
Make the salad: In a mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Season lightly with salt and pepper. Toss well.
Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, sumac, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and maple syrup (if using) until smooth. Add more water for a thinner consistency if desired.
Assemble: Spoon the chickpea salad mixture over the quinoa/rice in each bowl.
Drizzle generously with the tahini dressing.
Top with toasted pumpkin seeds for crunch.
Serve immediately, or chill for 15 minutes for a refreshing cold bowl.