Ingredients
For the bowl:
- ¾ cup cooked quinoa
- ½ cup canned chickpeas rinsed and drained
- ¼ cup kalamata olives chopped
- ½ cup cherry tomatoes halved
- 1 zucchini medium, sliced into 1/2" strips
- 1 red pepper cut into quarters
- 1 red onion cut into thick slices (around 1")
- ¼ cup tahini
- 3 tbsp freshly squeezed lemon juice
For the Tahini Dressing:
- 1 clove garlic minced or grated
- 2 tbsp fresh parsley finely chopped
- ¼ tsp salt
- 1 tbsp olive oil extra virgin
- 2 tbsp water (to thin as needed)
Method
- Grill the vegetables: Preheat a grill or grill pan over medium-high heat. Lightly brush cut veggies with olive oil and grill for 3–5 minutes per side, until tender and slightly charred. Let cool slightly, then chop if desired.1 zucchini, 1 tbsp olive oil
- Assemble the bowls: In a serving bowl, add quinoa. Top with chickpeas, olives, cherry tomatoes, and grilled vegetables.¾ cup cooked quinoa, ½ cup canned chickpeas, ¼ cup kalamata olives, ½ cup cherry tomatoes
- Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, garlic, parsley, salt, and olive oil. Add water gradually, whisking until you reach your desired consistency.¼ cup tahini, 3 tbsp freshly squeezed lemon juice, 1 clove garlic, 2 tbsp fresh parsley, ¼ tsp salt, 1 tbsp olive oil, 2 tbsp water
- Serve: Drizzle dressing over the bowls. Enjoy immediately or store the components separately for meal prep.