Mediterranean-Style Buddha Bowl with Good Foods Feta Cucumber Dip.

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

● 1 (15-oz) can chickpeas, drained and rinsed
● 1 tsp olive oil
● 1 tsp salt
● 1/2 tsp pepper
● 1/4 tsp garlic powder
● 4 cups cooked white quinoa
● 1 head romaine lettuce, chopped
● 2 cups grape tomatoes, halved
● 1 seedless English cucumber, chopped
● 1 orange bell pepper stemmed, seeded, and chopped
● 1 cup pitted Kalamata olives
● 1 pkg Good Foods Feta Cucumber Dip
● 2 tbsp chopped fresh dill, for garnish

Directions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Combine chickpeas, olive oil, salt, pepper and garlic powder in a large bowl, tossing to combine. Transfer seasoned chickpeas to prepared baking sheet in an even layer. Bake, stirring occasionally, until chickpeas are golden-brown and crisp, about 30 minutes.

2. Meanwhile, divide quinoa evenly among 4 bowls. Top with lettuce, tomatoes, cucumbers, peppers, olives and roasted chickpeas. Dollop with Good Foods Feta Cucumber Dip. Garnish with dill and serve.