# 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 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp 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 tbsp lemon juice
17 - 1 tbsp olive oil
18 - 1 clove garlic, minced
19 - 2 to 3 tbsp water, to thin
20 - ¼ tsp salt
→ Garnishes
21 - ¼ cup crumbled feta cheese (omit for vegan)
22 - Lemon wedges
# How-To:
01 - Preheat the oven to 400°F.
02 - Dry the chickpeas with paper towels, then toss them with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
03 - Spread the seasoned chickpeas evenly on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy.
04 - While chickpeas roast, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice half a small red onion, pit and slice the Kalamata olives, and chop fresh parsley.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and 2 to 3 tablespoons of water until smooth and pourable; adjust water as needed.
06 - Distribute cooked quinoa or brown rice into 4 bowls if using. Top each portion with roasted chickpeas, prepared vegetables, and parsley.
07 - Drizzle tahini dressing over the bowls, sprinkle feta cheese if desired, add lemon wedges, and serve immediately.
