Moroccan Chickpea Bowl Recipe (Meal Prep Lunch) | Kara Lydon

Ingredients

• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon coriander
• ½ teaspoon cardamom
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne (optional)
• ¼ cup lemon juice (about 1 large or 2 small lemons)
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1/2 cup extra virgin olive oil
• 2, 15.5 oz cans chickpeas, drained, rinsed, and outer skins removed*
• 5 cauliflower florets, chopped (about 1 head)
• 1 cup dry white quinoa, rinsed
• 4-6 carrots, peeled into ribbons (about 2 cups)
• 1 cup minced red onion (about ½ red onion)
• 5 tablespoons Hummus
• ½ cup crumbled feta
• Parsley, for garnish
• 2 tablespoons avocado oil, divided
• ½ teaspoon salt, divided
• Optional: 5 whole wheat pita wraps, for serving