Spicy Chickpea & Tuna Protein Power Bowl

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 can (5 oz) tuna packed in water, drained
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 2 cups fresh baby spinach
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the drained chickpeas with olive oil, smoked paprika, cayenne pepper, ground cumin, salt, and black pepper until evenly coated.
2. Spread the chickpeas in a single layer and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking. Remove and let cool slightly.
3. While chickpeas are roasting, in a small bowl whisk together tahini, lemon juice, water, and minced garlic until smooth. Add more water to reach your desired dressing consistency. Season with salt to taste.
4. In two serving bowls, divide the cooked quinoa as the base. Top each bowl with fresh baby spinach, cherry tomato halves, diced cucumber, and the drained tuna, flaking it gently with a fork.
5. Sprinkle the warm roasted chickpeas evenly over the bowls, then drizzle with the tahini dressing.
6. Gently toss or serve as is for a layered bowl experience.
7. Serve immediately for best texture or refrigerate the chickpeas separately and assemble just before eating if meal prepping.

Chef tips

• To reduce salt, rinse the canned chickpeas and tuna well before use.
• For a milder flavor, reduce or omit the cayenne pepper in the chickpea seasoning.
• Swap quinoa with brown rice or couscous if preferred, but keep in mind protein content will vary.
• If you don’t have tahini, a Greek yogurt-based dressing works well as a substitute.