A vibrant bowl of spiced chickpeas, fresh vegetables, and creamy tahini dressing for a healthy meal.
# What You'll 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 (omit for vegan option)
22 - Lemon wedges
# Method:
01 - Preheat oven to 400°F.
02 - Pat chickpeas dry and toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a mixing bowl.
03 - Spread chickpeas on a baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy.
04 - While chickpeas roast, halve cherry tomatoes, dice cucumber and red bell pepper, slice red onion thinly, pit and slice olives, and chop parsley.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and water in a small bowl until smooth and pourable, adjusting water as needed.
06 - Divide cooked grains among four bowls, top with roasted chickpeas and prepared vegetables, drizzle with tahini dressing, sprinkle with feta if desired, and garnish with lemon wedges.
