Mediterranean Meal Bowl

Rinse quinoa or brown rice under cold water. In a medium saucepan, combine grains with water and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes for quinoa or until rice is tender. Fluff with a fork and allow to cool slightly.

Heat olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, cumin, and salt. Sauté for 5 to 7 minutes until lightly crispy, stirring occasionally. Remove from heat.

In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and black pepper until smooth. Adjust consistency with additional water if necessary.

Divide cooked grains evenly among four bowls. Top each with greens, sautéed chickpeas, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese if using.

Drizzle the lemon-tahini dressing over each bowl and garnish with chopped parsley and mint.

Serve immediately or refrigerate for up to two days for a ready-to-eat meal.