A vibrant bowl blending spiced chickpeas, crisp veggies, and creamy tahini dressing for a fresh meal.
# What You’ll Need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp lemon juice
17 - 1 tbsp olive oil
18 - 1 clove garlic, minced
19 - 2 to 3 tbsp water, to thin
20 - 1/4 tsp salt
→ Garnishes
21 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
22 - Lemon wedges
# How-To:
01 - Preheat oven to 400°F. Pat chickpeas dry with paper towels. Toss chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Spread chickpeas on a baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, shaking the pan halfway through, until golden brown and crispy.
03 - While chickpeas roast, halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, pit and slice olives, and chop parsley. Set aside.
04 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and 2 to 3 tablespoons water until smooth and pourable. Adjust water quantity as needed for desired consistency.
05 - Distribute cooked quinoa or brown rice evenly among four bowls if using. Top with roasted chickpeas, prepared vegetables, and parsley.
06 - Drizzle tahini dressing over bowls. Sprinkle with crumbled feta cheese if desired. Garnish with lemon wedges and serve immediately.
