# Components:
→ 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 (optional)
22 - Lemon wedges
# Directions:
01 - Set oven temperature to 400°F and prepare to roast chickpeas.
02 - Dry chickpeas thoroughly with paper towels. Toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange chickpeas on a baking sheet in a single layer. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp.
04 - While chickpeas roast, halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, 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. Adjust water to desired consistency.
06 - Divide cooked grains among four bowls if using. Layer roasted chickpeas, vegetables, olives, and parsley over grains.
07 - Drizzle tahini dressing over bowls, sprinkle with optional feta cheese, and garnish with lemon wedges. Serve immediately.
