Fresh High-Protein Chickpea Bowl

I’m addicted to this combo. When I want to boost the protein, I simply sauté cubed tofu or seitan in a pan and it turns into a crazy-good meal.

But when I’m craving something lighter and fresher that’s still satisfying, this little beauty exceeds all expectations.

The chickpeas must be soaked. Otherwise, you’ll deal with the consequences.

I soak them for 24 hours and change the water every few hours. It’s best to cook a big batch, divide into portions, and freeze. That way you save time next time. I freeze them after cooking.

Of course, you can always buy frozen chickpeas and save time. It’s really a matter of price.

Ingredients for one serving

8 tablespoons cooked chickpeas3 baby radishesLemon zestFresh lemon juice1 celery stalkFresh herbs of your choice: parsley, cilantro, green onion, chives, arugula, or whatever you likeSalt, pepper, optional cumin1 tablespoon tahini. I prefer it raw, but to reduce calories you can thin it with water, garlic, and lemon

Instructions

After soaking, cook the chickpeas for a long time until fully tender. You can test one to check your preferred texture.

Chop the vegetables and herbs. Squeeze fresh lemon juice and grate some lemon zest. Mix everything together in a bowl with the spices, and drizzle tahini on top.

I personally love serving it while the chickpeas are still warm. So good.

You can absolutely use ready-cooked chickpeas. There are frozen options as well. I personally like the Taste of Nature brand best.

Enjoy.