Mediterranean Chickpea Buddha Bowl

Ingredients

• 1 can chickpeas drained (240g)
• 150g cooked quinoa
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 50g red onion finely sliced
• 50g kalamata olives
• 1 cup spinach
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic minced
• 3 tbsp olive oil
• salt and pepper to taste

Method

1. Toss chickpeas with 1 tbsp olive oil, salt, and pepper; roast at 200°C for 25 minutes until crispy.
2. Whisk together tahini, lemon juice, garlic, 2 tbsp olive oil, and 3 tbsp water to create dressing.
3. Divide quinoa among bowls and arrange roasted chickpeas, tomatoes, cucumber, onion, olives, and spinach on top.
4. Drizzle with tahini dressing and serve immediately.