Quinoa Chickpea Bowl with Lemon Tahini

Ingredients by component

Quinoa

• 140 g dry quinoa
• 280 ml water
• 2 g salt

Lemony chickpeas

• 300 g cooked chickpeas
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Cucumber and pepper crunch

• 200 g cucumber
• 150 g red bell pepper
• 100 g carrots

Lemon tahini dressing

• 35 g tahini
• 25 ml lemon juice
• 35 ml water
• 1 g salt

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.
3. Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.
4. Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.
5. Lemony chickpeas: Keep covered and chilled until assembling.
6. Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.
7. Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.
8. Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.
9. Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance