MEDITERRANEAN BOWL

MAKES 4 BOWLS

QUINOA TABOULI INGREDIENTS

  • 2 cups cooked quinoa
  • 4 persian cucumbers
  • 4 firm roma tomatoes
  • 2 bunches parsley
  • 1 green onion, chopped
  • salt
  • 4 tablespoons lemon juice
  • 4 tablespoons virgin olive oil

 

GARLIC ROASTED CHICKPEA INGREDIENTS

  • 1/2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 sea salt
  • 15 oz can or boiled chickpeas, drained and rinsed
  • 1/4 teaspoon black pepper

 

HUMMUS INGREDIENTS

  • 1/4 cup tahini
  • 15 oz can chickpeas
  • 1/4 cup lemon juice
  • 1 small garlic clove, minced
  • 1/2 teaspoon cumin
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons water

ADDITIONAL

  • SLICED PERSIAN CUCUMBERS
  • CHERRY TOMATOES
  • SLICED BLACK OLIVES

 

INSTRUCTIONS TABOULI SALAD

  1. Chop tomatoes, cucumbers,parsley, onion and add in your cooked quinoa. Make sure the quinoa is completely cooled down. Add in the lemon juice and olive oil.

 

ROASTED CHICKPEA INSTRUCTIONS

  1. Line a baking sheet with parchment. Preheat oven to 415 F.
  2. Rinse chickpeas and place them in a medium bow.
  3. Add in the parsley, olive oil, garlic powder, pepper and salt. Mix well and place the chickpeas on the baking tray.
  4. Allow chick peas to bake in the oven for 15 minutes. Flip over the chickpeas by stirring them in the baking tray and allow them to bake for another 5 minutes.
  5. Remove chickpeas from oven an allow them to cool down.

HUMMUS INSTRUCTIONS

  1. Place drained chickpeas, lemon, tahini, garlic,virgin olive oil, cumin, salt and water in the vitamix. Blend on high until you have a smooth mixture. Remove hummus and place in a container.

 

BOWL

  • Place your tabouli, baked garbanzos, sliced persian cucumbers and cherry tomatoes in a bowl. Add in the hummus and enjoy:)

 

 

 

 

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