Greek Chickpea Bowls

Ingredients

• 15 oz Canned chickpeas
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.25 cup Red onion
• 0.25 cup Feta cheese(optional)
• 6 whole Kalamata olives(optional)
• 1 tbsp Lemon juice
• 2 tbsp Tahini

Instructions

1. 1

   Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat them completely dry with a towel.

2. 2

   Toss chickpeas with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until slightly crispy.

3. 3

   While chickpeas roast, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

4. 4

   In a small bowl, whisk together the tahini, lemon juice, and remaining olive oil. Add a splash of water if needed to reach a drizzling consistency.

5. 5

   Assemble the bowls by dividing the roasted chickpeas and fresh vegetables into two bowls.

6. 6

   Top with crumbled feta and olives if using, then drizzle with the lemon-tahini dressing.