Ingredients

• 1 cup quinoa
• 2 cup vegetable broth
• 30 ounce chickpeas, drained and rinsed
• 3 tablespoon olive oil
• 1.5 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1.5 cup cherry tomatoes, halved
• 1 whole English cucumber, diced
• 1 whole red bell pepper, diced
• 0.75 cup feta cheese, crumbled
• 0.5 cup kalamata olives, pitted and halved
• 3 tablespoon tahini
• 2 tablespoon lemon juice, fresh
• 1 clove garlic, minced
• 2 tablespoon water, warm
• 0.25 teaspoon Dijon mustard
• 0.25 cup parsley, chopped
• 2 tablespoon mint, chopped

Steps

1. Preheat oven to 425°F.
2. Rinse quinoa under cold water and add to a medium saucepan with 2 cups vegetable broth. Bring to a boil over high heat.
3. While quinoa cooks, pat the drained chickpeas dry with paper towels. In a small bowl, combine 2 tablespoons olive oil, cumin, smoked paprika, salt, and black pepper.
4. Toss dried chickpeas with the spice-oil mixture until evenly coated. Spread on a sheet pan in a single layer.
5. Place chickpeas in preheated oven and roast for 15 minutes, stirring halfway through, until golden and crispy.
6. While chickpeas roast, reduce quinoa heat to low, cover, and simmer for 12 minutes until liquid is absorbed.
7. Dice the English cucumber and red bell pepper. Halve the cherry tomatoes. Pit and halve the kalamata olives. Set all vegetables aside on a cutting board.
8. Mince 1 garlic clove and set aside. Chop fresh parsley and fresh mint; set aside separately.
9. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, minced garlic, Dijon mustard, and 2 tablespoons warm water until smooth and drizzle-consistency. Add more water if needed.
10. When quinoa is cooked, remove from heat and let stand for 2 minutes. Fluff with a fork.
11. Divide cooked quinoa among 4 bowls. Top each with roasted chickpeas, diced cucumber, red bell pepper, halved cherry tomatoes, kalamata olives, and crumbled feta cheese.
12. Drizzle each bowl with tahini sauce and garnish with fresh parsley and mint. Serve immediately.

Nutrition