Mediterranean Quinoa Hummus Bowls

• Vegan
• Gluten free

• Produce

  • 4 cups Arugula
  • 1 cup Cherry tomatoes
  • 1 cup Chickpeas, roasted
  • 1 (15 oz can Chickpeas
  • 1 Eggplant, medium

• Condiments

  • 2 tbsp Capers
  • 2 tbsp Lemon juice
  • 1/2 cup Sabra classic hummus
  • 2 tbsp Tahini
  • 1/2 tsp Tamari, wheat-free

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1 Oil

• Deli

  • 4 cups Arugula salad

• Liquids

  • 1 tbsp Water

Found on simplyquinoa.com

Ingredients

• 1 medium eggplant
• 1 cup roasted chickpeas
• 1 cup chopped cherry tomatoes
• 1 cup cooked quinoa
• 4 cups arugula salad
• ½ cup Sabra Classic Hummus
• Oil for cooking
• Salt + pepper to taste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• ¼ - ½ teaspoon cayenne pepper
• Salt + pepper to taste
• 4 cups arugula
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• ½ teaspoon wheat-free tamari
• 2 tablespoons capers, finely chopped

Directions

• Begin with the chickpeas: preheat the oven to 350 degrees F. Toss the chickpeas with coconut oil and spices, then transfer to a baking sheet. Bake for 35 - 45 minutes until chickpeas are golden brown and crispy, stirring around a few times throughout the cooking. Let cool and prepare remaining ingredients.
• Slice eggplant into ½ rounds. Brush with olive oil then season with salt and pepper on both sides. Grill over medium heat until seared on both sides, 2 - 4 minutes per side. Transfer to a plate and prepare the salad.
• Whisk together tahini, lemon, water, tamari and capers. Pour over arugula and toss to combine.
• Prepare two bowls, evenly distributing the arugula salad, chickpeas and remaining ingredients (including chickpeas).
• Serve immediately and enjoy!