Crispy Chickpea Buddha Bowl with Tamarind-Lime Dressing and Charred Broccolini

Ingredients (2 servings)

• 1 can (400g)Chickpeas, canned
• 200 gramsBroccolini
• 1 cupQuinoa, cooked
• 2 tablespoonsTamarind paste
• 1 wholeLime, fresh
• 1 tablespoon, mincedGinger, fresh
• 0.5 teaspoonCumin seeds
• 1 teaspoonChaat masala
• 3 tablespoonsOlive oil
• 0.5 wholeRed onion
• 100 gramsCherry tomatoes
• 2 tablespoons, choppedFresh cilantro
• 3 tablespoonsGreek yogurt, low-fat
• 1 pinchSalt and black pepper

Instructions

1. 1

   Drain and pat dry chickpeas with paper towels. Toss with 1 tablespoon olive oil, 0.5 teaspoon cumin seeds, and chaat masala.

2. 2

   Spread chickpeas on a baking sheet and roast at 220°C (425°F) for 12-14 minutes until crispy and golden, stirring halfway.

3. 3

   While chickpeas roast, heat 1 tablespoon olive oil in a large pan over high heat. Add broccolini and char for 5-6 minutes until crispy. Season with salt and pepper. Set aside.

4. 4

   Whisk together tamarind paste, lime juice, minced ginger, 1 tablespoon olive oil, and low-fat Greek yogurt in a small bowl to create the dressing. Season with salt.

5. 5

   Divide cooked quinoa between two bowls as the base.

6. 6

   Top each bowl with charred broccolini, crispy chickpeas, diced red onion, and halved cherry tomatoes.

7. 7

   Drizzle tamarind-lime dressing over each bowl.

8. 8

   Garnish with fresh cilantro and serve immediately while chickpeas are still crispy.

Nutrition per serving