Mediterranean Quinoa Bowls

Preheat Oven

Preheat the oven to 425°F (220°C).

Prepare Chickpeas

Spread the drained and rinsed chickpeas on a clean kitchen towel.

Pat the chickpeas thoroughly dry with the towel, rubbing away any loose skins.

Transfer the dry chickpeas to the rimmed baking sheet.

Drizzle 1 tablespoon of olive oil over the chickpeas.

Sprinkle on the smoked paprika, cumin, garlic powder, and 0.25 teaspoon of salt.

Toss until the chickpeas are evenly coated, then spread them in a single layer.

Roast Chickpeas

Roast the chickpeas in the preheated oven for 25 to 30 minutes, shaking the pan once halfway through, until golden and crispy.

Cook Quinoa

Combine the rinsed quinoa, 3 cups of water, and 0.5 teaspoon of salt in the medium saucepan.

Bring the mixture to a boil over medium-high heat.

Reduce the heat to low, cover with a lid, and simmer for 15 minutes.

Remove the pan from the heat and let it sit, still covered, for 5 minutes.

Uncover and fluff the quinoa with a fork.

Season Quinoa

Drizzle 1 tablespoon of olive oil over the warm quinoa.

Add the lemon zest and stir gently to combine.

Make Tahini Dressing

In the small bowl, combine the tahini, lemon juice, minced garlic, and remaining 1 tablespoon of olive oil.

Add 2 tablespoons of water and black pepper, then whisk until smooth.

Taste and add a pinch of salt if needed; the dressing should be pourable — add a little more water if too thick.

Soak Red Onion

Place the sliced red onion in a small bowl of cold water.

Let it soak for 5 minutes, then drain and pat dry.

Assemble Bowls

Divide the lemon-herb quinoa evenly among four serving bowls.

Top each bowl with the roasted chickpeas, diced cucumber, halved cherry tomatoes, olives, and red onion, arranging them in separate sections.

Scatter the crumbled feta and chopped parsley over each bowl.

Drizzle the tahini dressing generously over each bowl and serve immediately.