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Prep time: 15 min
Cook time: 5 min
Servings: 2
Use any Protein you like!
Instead of cauliflower rice cook some quinoa or brown rice. Farro tastes great too too. Add a spoonful of Tabouli salad, or Roasted Eggplant Dip. Instead of Kalamata olives, try Olive Tapenade, an olive and anchovy spread. Maybe toss your greens in some Red Wine Vinaigrette. And instead of the roasted chickpeas, try a scoop of easy Garbanzo Bean Salad.
Ingredients
140 gr lettuce
60 gr tomatoes
60 gr cucumber
40 gr olives
60 gr bell pepper
60 gr hummus
60 gr cauliflower rice
60 gr roasted chickpeas
Direction
To roast the chickpeas:
Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup. In a small bowl, combine chickpeas with olive oil, basil, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread in a single layer on the prepared baking sheet.
Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.
To make the bowl:
Meanwhile, combine quinoa and water in a small microwave-safe bowl. Cover; microwave for 4 minutes on high. Remove from microwave, stir, and heat again for 2 minutes longer. Stir and let stand 1 minute in the microwave.
Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections around the bowl.
Spoon the hummus in the middle of the bowl and serve.
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