WFPB Roasted Curry Chickpea Bowl: Oil-free

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Roasted Curry Chickpeas:

1 ½ cups cooked chickpeas
1 tsp curry powder
¼ tsp salt
Pepper to taste.

In a bowl combine chickpeas (leaving a little brine on them), 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!
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