About the Recipe
Ingredients
For the Roasted Chickpeas:
1 can chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
2 tbsp Athenian Olympian Blend
½ tsp salt if preferred
For the Bowl:
2 cups cooked quinoa (or brown rice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
¼ cup black olives, sliced
¼ cup red onion, thinly sliced
2 tbsp fresh parsley, chopped
2 cups mixed greens (arugula or spinach)
For the Lemon-Tahini Dressing:
¼ cup tahini
2 tbsp lemon juice
1 garlic clove, minced
2 tbsp water (adjust for consistency)
½ tsp salt
½ tsp Athenian Olympian Blend
Preparation
Roast the Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, Athenian Olympian Blend, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, shaking the pan halfway through, until crispy.
Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and Athenian Olympian Blend until smooth. Add more water if needed for a drizzle-able consistency.
Assemble the Bowls: Divide quinoa into bowls and top with roasted chickpeas, cherry tomatoes, cucumber, bell pepper, black olives, red onion, and mixed greens.
Drizzle with Dressing: Pour the lemon-tahini dressing over the bowl and garnish with fresh parsley.
Serve & Enjoy: Mix everything together and enjoy a fresh, protein-packed Mediterranean meal!