Name: Mediterranean Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 400 g chickpeas; 150 g quinoa; 1 medium cucumber; 200 g cherry tomatoes; 100 g feta cheese; 0.5 medium red onion; 50 g Kalamata olives; 3 tbsp tahini; 1 whole lemon; 1 clove garlic; 4 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp salt

Ingredients

Servings

400g chickpeas, canned, drained and rinsed
150g quinoa
1medium cucumber, diced
200g cherry_tomato, halved
100g feta, crumbled
0.5medium red_onion, thinly sliced
50g kalamata_olive
3tbsp tahini
1whole lemon, juiced
1clove garlic, minced
4tbsp olive_oil
1tsp cumin
0.5tsp paprika
0.5tsp salt

Instructions

1
Cook quinoa according to package directions. Fluff with a fork and let cool slightly.
2
Toss chickpeas with 2 tbsp olive oil, cumin, paprika, and salt. Roast at 400°F (200°C) for 25 minutes until crispy.
3
Make the lemon tahini dressing: whisk together tahini, lemon juice, garlic, remaining olive oil, and 2-3 tbsp water until smooth.
4
Divide quinoa between bowls. Top with roasted chickpeas, cucumber, tomatoes, red onion, olives, and feta.
5
Drizzle generously with lemon tahini dressing and serve.

Tips

Pat chickpeas very dry before roasting for maximum crispiness.
The dressing keeps for a week in the fridge - make extra for other salads.