Mediterranean Buddha Bowl

 
(Makes 2 Servings)
 
Ingredients
 
For the roasted chickpeas:

• 1 teaspoon olive oil
• 1 can chickpeas drained, rinsed, and dried, skins discarded
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper

For the quinoa:

• ½ cup uncooked quinoa rinsed
• 1 cup water

For the salad:

• 2 cups mixed field greens or lettuce
• 1 cup grape tomatoes halved
• 2 cucumbers peeled, halved lengthwise and chopped

• 1 yellow bell pepper stemmed, seeded, and chopped
• 1/2 cup pitted Kalamata olives
• 1/2 cup Homemade hummus or store-bought

 
Instructions
To roast the chickpeas:

1. Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy clean up.
2. In a small bowl, combine chickpeas with olive oil, basil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
3. Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.

To make the quinoa:

1. Meanwhile, add uncooked quinoa and water to a small pot, cover and bring to boil. Reduce to medium heat and cook until the water is absorbed (approx. 15 min)

To assemble the salad:

1. Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections around the bowl. Spoon the hummus in the middle of the bowl and serve.

 
 
​Recipe adapted from:  https://www.culinaryhill.com/mediterranean-vegan-bowl/

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