Roasted Curry Chickpeas:
1 1/3 cups cooked chickpeas (1 15 oz.can)
1 tsp curry powder
2 tbsp coconut aminos
Pepper to taste.
In a bowl combine chickpeas, Coconut aminos, curry powder, salt and pepper. Toss to mix.
Spread chickpeas out on a parchment-lined baking sheet.
Bake on 375F for 10-15 minutes, or until chickpeas have reached your desired texture.
Tahini Sauce:
¼ cup tahini
¼-½ cup water
1 clove garlic
2 tbls lemon juice
3 dates
¼ tsp salt OR TO YOUR TASTE
Combine all ingredients in a blender. Blend until smooth.
Cook quinoa and add to a large bowl.
Top roasted curry chickpeas and your favorite veggies.
Drizzle generously with tahini dressing. Enjoy!
