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Healthy Snacks

with Kaili

Crispy Quinoa and Chickpea
with Roasted Broccoli and Tahini Sauce


Roasted Broccoli:

2 medium heads broccoli, cut into florets

1 TBSP olive oil

¼ tsp salt

¼ tsp pepper

Crispy Chickpeas:

1 (15 oz ) can chickpea, drained and rinsed

2 tsp olive oil


¼ tsp salt

¼ tsp pepper

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp cumin

½ tsp coriander

Crispy quinoa:

2 tbls olive oil

2 cup cooked quinoa

Tahini Sauce:

½ cup tahini

Zest of 1 lemon

Juice of 1.5  lemon

1 tbsp honey

1 clove garlic

½ cup hot water

1 tsp aminos (or shoyu, coconut aminos)

½ tsp salt

¼ tsp pepper


Preheat oven to 400 F. Line large baking sheet with parchment paper.  Place broccoli on half the pan and chickpea on the other. Drizzle olive oil over broccoli and chickpea. Add salt and pepper to broccoli and toss.  Add seasoning to chickpea and toss to coat.  Bake 25-30 min or until chickpea brown and crispy, and broccoli golden on edges.

Make tahini sauce while broccoli and chickpea roasting.  Whisk together (or in a food processor) tahini, lemon zest, lemon juice, honey, garlic, salt, and pepper till smooth. Add hot water until completely smooth and creamy.

Make the crispy quinoa.  Heat olive oil in large nonstick pan over medium-high heat. Once hot add the quinoa in single layer and press down to flatten into the pan. Cook 2 minutes then toss around and press into the pan again.  Cook for another 2 minutes, then toss around, repeat 1-2 more times till quinoa is crispy and golden.

To serve top crispy quinoa with roasted broccoli and chickpea and a generous drizzle of tahini sauce.

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