Chickpea Spinach Buddha Bowl with Lemon Garlic Tahini Dressing
This salad is just as colorful as it is tasty. It's loaded with protein, vitamin C, healthy fats, fiber, and minerals such as calcium, magnesium, and iron.
Drain and rinse chickpeas. Combine all ingredients and marinate chickpeas in the refrigerator for a minimum of 20 mins.
Buddha Bowl:
Divide spinach between four bowls. Place ¼ cup of the cooked quinoa on top of the spinach (you can prepare quinoa in advance and serve cold, but I prefer to make the quinoa while I'm prepping everything else because I love the warm quinoa in this bowl).
Divide Marinated Chickpeas between your bowls, and sprinkle with bell pepper, and avocado.
Drizzle the Buddha bowl with Lemon Garlic Tahini dressing and serve immediately.