Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 cups (170g) uncooked quinoa
  • 4 cups (950ml) vegetable broth
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1 English cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 4 oz (115g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt on a sheet pan. Roast for 20-25 minutes, shaking halfway through, until golden-brown.
  2. Combine quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Prepare the assembly line by distributing fluffed quinoa evenly across four meal prep containers.
  4. Top the quinoa with roasted chickpeas, then arrange diced cucumber, cherry tomatoes, red bell pepper, and red onion in sections. Garnish with crumbled feta and chopped parsley.
  5. Whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until emulsified. Store dressing in separate containers.