🥗Mediterranean Chickpea Quinoa Bowl with Lemon-Tahini Dressing

📝 Ingredients:

For the Bowl:

• 1 cup cooked quinoa
• 1 can chickpeas (drained and rinsed)
• 1 small cucumber (diced)
• ½ red bell pepper (chopped)
• ¼ cup red onion (thinly sliced)
• ½ cup cherry tomatoes (halved)
• ¼ cup Kalamata olives (pitted, sliced)
• ¼ cup crumbled feta cheese (optional)
• Fresh parsley or mint for garnish

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 clove garlic (grated)
• 1 tbsp maple syrup or honey
• 2–3 tbsp water (to thin)
• Salt & pepper to taste

🔥 Instructions:

🥣 Step 1: Cook the Quinoa

1. Rinse ½ cup dry quinoa under cold water, then cook in 1 cup water.
2. Bring to a boil, reduce heat, cover, and simmer for ~12 minutes.
3. Fluff with a fork and let cool slightly.

🧄 Step 2: Make the Dressing

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and honey/maple syrup.
2. Add water a little at a time until the dressing is smooth and pourable.
3. Season with salt and pepper.

🥗 Step 3: Assemble the Bowl

1. In serving bowls, add a scoop of quinoa as your base.
2. Arrange chickpeas, cucumber, red pepper, tomatoes, olives, and onions around the bowl.
3. Drizzle generously with lemon-tahini dressing.
4. Top with crumbled feta and fresh herbs.