# Components:
→ 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 (omit for vegan)
22 - Lemon wedges
# Preparation steps:
01 - Set the oven temperature to 400°F (200°C).
02 - Pat chickpeas dry using a paper towel. Toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the seasoned chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until chickpeas are golden and crisp.
04 - While chickpeas roast, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, slice the Kalamata olives, and chop the parsley. Set aside.
05 - In a small bowl, combine tahini, lemon juice, olive oil, minced garlic, salt, and water. Whisk until smooth and pourable, adding more water as needed to reach desired consistency.
06 - Divide cooked quinoa or brown rice (if using) among four bowls. Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
07 - Drizzle tahini dressing over each bowl. Sprinkle with crumbled feta cheese if desired, and serve with lemon wedges on the side.
