# What You'll Need:
→ 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
20 - 1/4 teaspoon salt
→ Garnishes
21 - 1/4 cup crumbled feta cheese (optional)
22 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F.
02 - Pat chickpeas dry with paper towels; toss with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
03 - Arrange seasoned chickpeas on a baking sheet; roast for 20 to 25 minutes, shaking halfway, until golden and crispy.
04 - Meanwhile, prepare cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley; set aside.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and water until smooth and pourable; adjust water as needed.
06 - Distribute cooked quinoa or brown rice (if using) into four bowls; top with roasted chickpeas and prepared vegetables.
07 - Drizzle tahini dressing over bowls; sprinkle with feta if desired; add lemon wedges and serve immediately.
