Chef Create - Recipe Blog

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• For the Lemon-Tahini Dressing:
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 clove garlic, minced