Makes two bowls.
Chickpeas
- 1 can chickpeas
- 3 Tb extra virgin olive oil, plus
- 2 tsp Greek seasoning
- ½ tsp smoked paprika
- sea salt and pepper, to taste
Parsley Salad
- 2 cups fresh parsley or chervil, chopped
- ½ cup chopped cherry tomatoes
- ¼ cup chopped shallots
- 2 Tbs lemon juice
- sea salt, to taste
- 1 Tb extra virgin olive oil
Tahini Sauce
- ½ cup tahini
- ¼ tsp garlic powder
- ½ tsp sea salt, plus
- ¼ cup warm water
Bowl
- 2 cups cooked quinoa
- kalamata or green Greek olives
- 1 jar marinated artichoke hearts
- ½ cucumber, peeled and cubed
- feta or soft goat cheese
- extra virgin olive oil, optional
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Directions
Drain and rinse the chickpeas, reserving the aquafaba for making Vegan Spiced Chocolate Mousse. Line a baking sheet with a clean kitchen towel, spread the peas out in a single layer on the towel, roll around to remove excess moisture, and allow to air dry for at least 30-45 minutes, until nicely dry. In a bowl toss the peas with 1 Tb of the oil. Heat the remaining oil in a cast iron skillet until hot. Add the chickpeas and shake to distribute evenly. Fry, shaking often, until color has darkened, and peas have crisped. Return to a clean bowl and, while still hot, toss with the spices, salt and pepper until evenly coated. Adjust seasoning to taste.
In another bowl, combine the salad ingredients. Toss to evenly mix and coat. Set aside.
In a small bowl, mix together the tahini, garlic powder, and salt. Add the water a little at a time until smooth and fully incorporated.
Assemble your two bowls by evenly dividing your ingredients, using the parsley salad and quinoa as the base, and the olives, artichoke hearts, goat cheese, cucumber and chickpeas for additional filling components. Top with the tahini sauce and a drizzle of olive oil, if desired.