Votes: 6
Rating: 4
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Chickpea Granola Tahini Yogurt Bowl
Prep Time45minutes
Cook Time35minutes
Servings: servingsUnits:
Ingredients
Instructions
    For the roasted chickpeas:
    1. Preheat oven to 400ºF. Rinse cooked chickpeas. Use a paper towel to pat dry. Let the chickpeas air dry for an additional 15 minutes. Toss chickpeas with spices and maple syrup. Place on a parchment lined baking sheet and bake for 20 minutes. Toss and return to oven for at least another 10 minutes. Chickpeas are done when golden and crunchy.
    To make granola:
    1. Preheat oven to 330 degrees F. Line a large baking sheet with parchment paper. Set aside. In a large bowl, combine oats, walnuts, sesame seeds with coconut oil and maple syrup. Stir to combine. Add sea salt and vanilla and stir again. Spread evenly on prepared baking sheet and press down. After 15 minutes, add cacao nibs and chickpeas. Stir to combine and return to oven for another 10 minutes. Remove from oven. Toss and allow to cool. Store in an airtight container or glass jar with a lid for up to two weeks.
    To make the bowl:
    1. Add yogurt of choice to a bowl. Stir in a 1/2 tablespoon of tahini and top with granola, blackberries and edible flowers.
    Notes
    Votes: 6
    Rating: 4
    You:
    Rate this recipe!
    Print Recipe
    Add to Shopping List
    This recipe is in your Shopping List
    Share this Recipe
    Chickpea Granola Tahini Yogurt Bowl
    Prep Time45minutes
    Cook Time35minutes
    Servings: servingsUnits:
    Ingredients
    Instructions
      For the roasted chickpeas:
      1. Preheat oven to 400ºF. Rinse cooked chickpeas. Use a paper towel to pat dry. Let the chickpeas air dry for an additional 15 minutes. Toss chickpeas with spices and maple syrup. Place on a parchment lined baking sheet and bake for 20 minutes. Toss and return to oven for at least another 10 minutes. Chickpeas are done when golden and crunchy.
      To make granola:
      1. Preheat oven to 330 degrees F. Line a large baking sheet with parchment paper. Set aside. In a large bowl, combine oats, walnuts, sesame seeds with coconut oil and maple syrup. Stir to combine. Add sea salt and vanilla and stir again. Spread evenly on prepared baking sheet and press down. After 15 minutes, add cacao nibs and chickpeas. Stir to combine and return to oven for another 10 minutes. Remove from oven. Toss and allow to cool. Store in an airtight container or glass jar with a lid for up to two weeks.
      To make the bowl:
      1. Add yogurt of choice to a bowl. Stir in a 1/2 tablespoon of tahini and top with granola, blackberries and edible flowers.
      Notes
      Comments