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Mediterranean Buddha Bowl
Ingredients
  • subheading: For the roasted chickpeas:
  • 1 teaspoon olive oil
  • 1 can chickpeas drained, rinsed, and dried, skins discarded (see note 1)
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper
  • subheading: For the quinoa:
  • ½ cup uncooked quinoa rinsed
  • 1 cup water
  • subheading: For the bowl:
  • 2 cups lettuce torn or chopped into bite-sized pieces
  • 1 cup grape tomatoes halved
  • 2 cucumbers peeled, halved lengthwise and chopped
  • 1 yellow bell pepper stemmed, seeded, and chopped
  • ½ cup pitted Kalamata olives
  • ½ cup hummus (see note 2)
Steps
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