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Instructions
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the salt, oregano, black pepper, onion powder, and garlic powder. Add the chickpeas and drizzle with the olive oil, then toss to coat the chickpeas with the oil and spices. Spread the chickpeas on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
Divide the vegetables between two bowls. Divide the quinoa among the bowls, placing it on top of the lettuce. Next, add the cucumbers, bell pepper, tomatoes and olives, dividing them equally. Top with the chickpeas and then place 2 tablespoons of the hummus on top of each bowl. Sprinkle the hummus with paprika and serve.
Notes
If you are making this recipe gluten-free, be sure to use brands of chickpeas and hummus that are known to be GF.
Nutrition
Serving: 1 serving, Calories: 400 kcal, Carbohydrates: 60 g, Protein: 17 g, Fat: 12 g, Saturated fat: 2 g, Polyunsaturated fat: 4 g, Monounsaturated fat: 6 g, Sodium: 1558 mg, Potassium : 1178 mg, Fiber: 15 g, Sugar: 10 g, Vitamin A: 5089 IU, Vitamin C: 129 mg, Calcium: 144 mg, Iron: 6 mg
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