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Chickpea Meatball Bowl Recipe

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This recipe for Chickpea Meatball Bowl, by , is from Kick-Ass Quarantine Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shaina Navarro


2 cups chickpeas
2.5 tablespoons ground flax seed (or 1 egg)
2 bell peppers
1 onion
6 tablespoons water
2 tablespoons tahini
1 lime
1 cup quinoa
1/2 cup breadcrumbs
1/2 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
1 teaspoon extra virgin olive oil
1/2 teaspoon salt or to taste
1/2 teaspoon basil
1/4 teaspoon black pepper

If making vegan, make flax egg by combining ground flaxseed with water. Let site for 10-15 minutes.

Pre-heat over to 450 degrees.

If using canned chickpeas, rinse and strain.

Combine chickpeas, flax egg (or real egg), breadcrumbs, garlic powder, onion powder, parsley, salt, basil, and black pepper in a large bowl.

Mash the chickpea mixture, or put into a food processor to create a smooth consistency.

Form the chickpea mixture into “meatballs” and place on a greased baking dish.

Place the chickpea meatballs into the oven for 20-25 minutes, and make sure to turn them over halfway through. They will be golden and crispy on the outside once they’re ready.

While the chickpea meatballs are in the over, cook quinoa as per the instructions on the package. Cut up the onion and peppers and sauté in oil.

Take tahini and lime and mix in a small bowl.

Once everything is done cooking combine quinoa, chickpea meatballs, and sautéed onion and peppers in a bowl. Drizzle tahini and lime mixture on top.




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