A colorful bowl with spiced chickpeas, crisp veggies, and creamy tahini for a fresh, nourishing lunch.
# 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 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Fresh Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - ½ small red onion, thinly sliced
11 - 1 red bell pepper, diced
12 - ¼ cup Kalamata olives, pitted and sliced
13 - ¼ cup fresh parsley, chopped
→ Grains
14 - 2 cups cooked quinoa or brown rice (optional)
→ Tahini Dressing
15 - ¼ 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 - ¼ teaspoon salt
→ Garnishes
21 - ¼ cup crumbled feta cheese (omit for vegan option)
22 - Lemon wedges, for serving
# How-To:
01 - Set oven temperature to 400°F (200°C).
02 - Pat chickpeas dry with paper towels. Combine with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl; toss to coat evenly.
03 - Spread chickpeas on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp.
04 - While chickpeas roast, halven cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, pit and slice olives, and chop parsley; set aside.
05 - Whisk tahini, lemon juice, olive oil, minced garlic, salt, and water in a small bowl until smooth and pourable. Adjust water quantity as needed.
06 - Divide cooked quinoa or brown rice among four bowls if using. Top with roasted chickpeas, prepared vegetables, olives, and parsley.
07 - Drizzle tahini dressing over the bowls, sprinkle with feta cheese if desired, and add lemon wedges. Serve immediately.
