A vibrant bowl featuring spiced chickpeas, crisp veggies, creamy tahini dressing, and optional quinoa or rice.
# What You'll Need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Fresh Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 small red onion, thinly sliced
11 - 1 red bell pepper, diced
12 - 1/4 cup Kalamata olives, pitted and sliced
13 - 1/4 cup fresh parsley, chopped
→ Grains
14 - 2 cups cooked quinoa or brown rice (optional)
→ Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon olive oil
18 - 1 clove garlic, minced
19 - 2 to 3 tablespoons water, to thin
20 - 1/4 teaspoon salt
→ Garnishes
21 - 1/4 cup crumbled feta cheese (omit for vegan)
22 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until well coated.
03 - Arrange seasoned chickpeas on a baking sheet in a single layer. Roast for 20 to 25 minutes, shaking the pan halfway through, until crisp and golden.
04 - While chickpeas are roasting, halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, pit and slice Kalamata olives, and chop parsley. Set aside.
05 - In a small bowl, whisk tahini, lemon juice, olive oil, minced garlic, salt, and water until smooth and pourable. Add additional water if needed to achieve desired consistency.
06 - Distribute cooked quinoa or brown rice evenly among four bowls if using. Top with roasted chickpeas, prepared vegetables, olives, and parsley.
07 - Drizzle with tahini dressing, sprinkle with crumbled feta cheese if desired, and garnish with lemon wedges. Serve immediately.
