Grilled Peach & Crispy Hot Honey Chickpea Quinoa Bowl with Fennel Tzatziki

A vibrant and flavorful summer bowl filled with crispy hot honey chickpeas, grilled peaches, and refreshing fennel tzatziki.

By @kalememaybe

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 0.75 cup chickpeas rinsed and drained
• 0 tbsp olive oil drizzle
• 1 tsp hot honey
• 0 salt
• 2 peaches sliced
• 0 spray cooking oil spray
• 2 small Persian cucumbers grated
• 1.5 cups Greek yogurt
• 2 cloves garlic finely minced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 0.5 tsp salt
• 0.25 cup fennel finely chopped
• 1 tbsp dill chopped
• 1.5 cups quinoa cooked
• 1 avocado sliced
• 1 small Persian cucumber thinly sliced
• 1 cup cherry tomatoes halved
• 0.33 cup pickled onions

Instructions

1. Preheat the oven to 425°F.
2. Prepare chickpeas by tossing them in a drizzle of olive oil, 1 tsp of hot honey, and a pinch of salt.
3. Spread chickpeas on a baking sheet and bake for 25 minutes or until golden and crispy, tossing halfway.
4. Prepare peaches by heating up a skillet or grill pan on medium-high heat, spray with some oil, and cook peach slices for 4-5 minutes on each side.
5. To make fennel tzatziki, grate the Persian cucumbers and use a cheesecloth to squeeze out any excess liquid.
6. In a bowl, mix together Greek yogurt, minced garlic, 2 tbsp olive oil, 1 tbsp white vinegar, and 1/2 tsp salt until smooth.
7. Mix in the drained grated cucumber, 1/4 cup finely chopped fennel, and 1 tbsp chopped dill.
8. Assemble the bowls by adding 1 ½ cups of cooked quinoa, topping with crispy chickpeas, grilled peaches, sliced avocado, thinly sliced Persian cucumber, halved cherry tomatoes, and pickled onions. Drizzle with fennel tzatziki.