Rainbow Buddha Bowl

Ingredients

Crispy chickpeas

• 15 oz can chickpeas, 1 can (about 425 g), drained, rinsed and patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp fine salt

Lemon tahini dressing

• ⅓ cup tahini, well stirred
• 3 tbsp fresh lemon juice
• 1 small garlic clove, grated
• 1 tsp maple syrup
• ½ tsp fine salt
• 4 tbsp water, plus more as needed

Bowls

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup shelled edamame, thawed if frozen
• 2 cups finely shredded red cabbage
• 2 medium carrots, grated or cut into matchsticks
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 2 tbsp toasted sesame or pumpkin seeds

Instructions

Roast the chickpeas

1. Heat the oven to 425°F (220°C). Toss the dried chickpeas with the oil, paprika, cumin and salt and spread on a baking sheet.
2. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp.

Cook the quinoa

3. Bring the quinoa and water to a boil with a pinch of salt. Cover, reduce the heat to low and simmer for 15 minutes, until the water is absorbed. Leave covered for 5 minutes, then fluff with a fork.

Make the dressing

4. Whisk the tahini, lemon juice, garlic, maple syrup and salt together. It will thicken at first; whisk in the water a tablespoon at a time until smooth and pourable.

Assemble

5. Divide the quinoa among 4 bowls. Arrange the chickpeas, edamame, cabbage, carrots, cucumber, tomatoes and onion in sections on top.
6. Drizzle with the tahini dressing and sprinkle with seeds. Serve right away.