A vibrant plant-based bowl with spiced chickpeas, quinoa, cucumber, tomato, and a tangy tahini dressing. Fiber-rich and satisfying.
Cook quinoa according to package directions. Let cool slightly.
Drain and rinse chickpeas. Toss with olive oil, cumin, paprika, and salt.
Roast chickpeas at 200C (400F) for 20 minutes until crispy.
Dice cucumber and tomato. Slice onion thinly.
Whisk tahini with lemon juice, water, garlic, and salt for the dressing.
Build bowls: quinoa base, roasted chickpeas, vegetables, and crumbled feta.
Drizzle tahini dressing and garnish with fresh parsley.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.