A wholesome Mediterranean bowl with spiced chickpeas, fresh vegetables, quinoa, and creamy tahini dressing.
# What You 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 (optional, omit for vegan)
22 - Lemon wedges
# How-To Steps:
01 - Heat the oven to 400°F.
02 - Pat chickpeas dry then toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a mixing bowl.
03 - Spread the chickpeas on a baking sheet and roast for 20 to 25 minutes, shaking halfway through, until they are golden and crisp.
04 - While chickpeas roast, slice and dice the cherry tomatoes, cucumber, red onion, bell pepper, olives, and chop parsley; set aside.
05 - Whisk tahini, lemon juice, olive oil, minced garlic, salt, and water until smooth and pourable; adjust water to desired consistency.
06 - Divide cooked grains (if using) among four bowls. Top with roasted chickpeas, prepared vegetables, then drizzle with dressing.
07 - Sprinkle with crumbled feta cheese if desired and add lemon wedges. Serve immediately.
