A nutritious and flavorful vegan lunch bowl made with quinoa, chickpeas, and fresh vegetables, topped with a creamy tahini dressing.

Scale

1 cup cooked quinoa

1 can (15 oz) chickpeas, drained and rinsed

1/2 red bell pepper, chopped

1/2 cup shredded carrots

1 cup baby spinach

2 tbsp tahini

Juice of 1 lemon

1 garlic clove, minced

Salt and pepper to taste

1 tbsp olive oil

Optional: pumpkin seeds, chili flakes

Cook quinoa according to package directions and cool slightly.

Chop and prepare all fresh vegetables.

In a small bowl, mix tahini, lemon juice, olive oil, and garlic to make dressing.

In a large bowl, combine quinoa, chickpeas, and vegetables. Toss well.

Add dressing and mix to coat. Top with seeds or chili flakes before serving.

Doubles well for meal prep.

Serve chilled or at room temperature.

Swap chickpeas with black beans or tofu for variation.

Keywords: vegan bowl lunch, chickpea quinoa lunch, high protein vegan meal prep