Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 avocado, diced
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the dried chickpeas with olive oil, oregano, garlic powder, and smoked paprika on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, shaking the pan halfway through, until golden brown.
  2. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  3. Prepare the fresh vegetable mix by combining diced cucumber, halved cherry tomatoes, diced red onion, sliced Kalamata olives, and chopped parsley in a bowl.
  4. Create the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and emulsified.
  5. Assemble the bowls by dividing the quinoa and roasted chickpeas among four bowls. Top with the Mediterranean vegetable mix and diced avocado, then drizzle with the lemon-tahini dressing.