Proof that you do not need meat to hit 30g of protein in a single bowl. Quinoa + chickpeas covers the full amino acid profile, and the lemon tahini dressing pulls everything together.

• Quinoa + chickpeas = complete protein with all essential amino acids.
• Tahini supplies calcium, iron, and healthy fats often missing on plant diets.
• High fiber (~15 g) supports gut health and satiety on training days.

1. 1

   Preheat oven to 220 °C / 425 °F and line a large sheet pan with parchment.

2. 2

   Drain the canned chickpeas and pat them completely dry with a paper towel; wet chickpeas will not crisp.

3. 3

   Spread the chickpeas on one half of the sheet pan, drizzle with olive oil and season with smoked paprika and salt; toss to coat and spread in a single layer.

4. 4

   On the other half, toss the sliced carrots and red onion with olive oil and salt.

5. 5

   Roast everything for 20 minutes, then check: chickpeas should be golden and crunchy, vegetables tender and caramelized at the edges; if not, roast 5 more minutes.

6. 6

   While the oven does its work, whisk together the tahini, lemon juice, grated garlic, maple syrup and warm water until smooth and pourable; add more water a tablespoon at a time if it is too thick.

7. 7

   Cook the quinoa per package instructions, fluff with a fork and season lightly.

8. 8

   Build the bowls: start with a bed of baby kale or arugula, add the quinoa, pile on the roasted vegetables and crispy chickpeas, then scatter the halved cherry tomatoes and fresh herbs.

9. 9

   Drizzle the tahini dressing generously over everything and finish with cracked black pepper.

• Pat chickpeas bone-dry before roasting - wet chickpeas never crisp.
• Toast the quinoa dry in the pan for 2 minutes before boiling for a deeper nutty flavor.
• Double the dressing - it lasts a week and turns any salad into a meal.