Anti Inflammatory Vegan Mediterranean Quinoa Bowl

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Vegan Mediterranean Quinoa Bowl

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the roasted chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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1 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp olive oil
1 clove garlic, finely minced
2–3 tbsp water
¼ tsp salt

For the bowls

1 english cucumber, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
¼ red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry with a clean kitchen towel, then spread them on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with cumin, smoked paprika, and 1/4 tsp salt. Toss to coat evenly.
2
Roast the chickpeas for 25–30 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside.

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