# 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 - 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, optional
22 - Lemon wedges
# Directions:
01 - Set oven temperature to 400°F.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp.
04 - While chickpeas are roasting, halve cherry tomatoes, dice cucumber and red bell pepper, slice red onion thinly, and chop parsley. Slice Kalamata olives if needed.
05 - Whisk tahini, lemon juice, olive oil, minced garlic, salt, and water in a small bowl until smooth and pourable. Adjust water quantity to achieve desired consistency.
06 - Distribute cooked grains evenly among 4 bowls if using. Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
07 - Drizzle tahini dressing over each bowl. Garnish with crumbled feta cheese if desired, and serve with lemon wedges on the side.
