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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 400°F and line a baking pan with parchment paper.
Step 2
Drain and rinse chickpeas then pat them dry with a towel. Place the dried chickpeas on the parchment paper and drizzle with avocado oil. Season with garlic powder, Himalayan sea salt, and black pepper.
Step 3
Bake for 20-25 minutes, until slightly cracked and crispy. In the last 5 minutes, push chickpeas over and add kale massaged with a little avocado oil, Himalayan sea salt, and black paper, and bake for remaining time.
Step 4
If you haven’t already cooked your quinoa, do so now while your chickpeas are baking according to package instructions.
Step 5
To make the garlic tahini dressing, add ingredients tahini – black pepper and blend until smooth, adding more water or lemon juice as needed to reach desired consistency.
Step 6
To assemble the bowls, divide quinoa, and baked chickpeas and kale amongst them and top with garlic tahini dressing. Garnish with pepitas and pomegranate seeds.
Step 7
Store leftovers separately n the fridge for 3-5 days and reheat before serving.
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