Mediterranean Veggie Bowl

This Mediterranean Veggie Bowl is a vibrant mix of fresh vegetables, grains, and flavorful toppings, offering a delightful balance of textures and tastes. With roasted chickpeas, quinoa, and a tangy lemon-tahini dressing, this bowl is not only satisfying but also meets vegetarian and vegan dietary needs.

Ingredients:

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 tablespoon 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
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine chickpeas, olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, avocado, red onion, and parsley.
5. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic. Adjust consistency with more water if necessary.
6. Top the quinoa and vegetable mixture with roasted chickpeas and drizzle with the lemon-tahini dressing. Serve immediately.