Mediterranean Buddha Bowl with Roasted Chickpeas and Tahini Dressing

This vibrant Mediterranean Buddha bowl combines traditional elements like roasted chickpeas, quinoa, and fresh vegetables with a creative twist of a zesty tahini dressing. The bowl is a delightful mix of textures and flavors – nutty, creamy, and fresh – making it perfect for a healthy lunch or dinner. It's vegetarian, vegan, and packed with protein and fiber, catering to a variety of dietary needs.

Ingredients:

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 avocado, sliced
• 1 cup baby spinach
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Water to thin dressing
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out evenly.
3. Roast the chickpeas for 25-30 minutes until crispy, shaking the pan halfway through.
4. In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, avocado, and baby spinach.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to reach your desired dressing consistency.
6. Once the chickpeas are roasted, add them to the bowl with the quinoa and vegetables.
7. Drizzle the tahini dressing over the top and toss gently to combine.
8. Garnish with fresh parsley and serve immediately.