# What You 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 - 2-3 tbsp water, to thin
20 - 1/4 tsp salt
→ Garnishes
21 - 1/4 cup crumbled feta cheese (omit for vegan)
22 - Lemon wedges
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting the chickpeas.
02 - Dry the chickpeas with paper towels. In a mixing bowl, combine chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Arrange the seasoned chickpeas on a baking sheet in a single layer. Roast for 20 to 25 minutes, shaking the sheet halfway through, until the chickpeas are crisp and golden.
04 - While chickpeas roast, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, pit and slice the Kalamata olives, and chop the parsley. Set vegetables aside.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and water until smooth and pourable. Adjust water quantity as needed for desired consistency.
06 - Distribute cooked quinoa or brown rice (if using) evenly into four bowls. Top each with roasted chickpeas and prepared vegetables including cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
07 - Drizzle tahini dressing over the assembled bowls. Garnish with crumbled feta cheese if desired, add lemon wedges to the side, and serve immediately.
