Roasted chickpeas and vegetables are tossed with fresh herbs and lemon zest to create an incredibly fresh and flavorful topping for this Greek Quinoa Bowl! It's light, healthy, gluten free, vegan and easy to make in 30 minutes!
Add the chickpeas, diced eggplant, diced bell peppers, diced onion and diced zucchini to a rimmed baking sheet, lined with non-stick foil or parchment paper.
Drizzle the vegetables with 1 tablespoon olive oil.
Place in the oven to roast for 20 minutes.
While the veggies are roasting, add the remaining 3 tablespoons olive oil to a large bowl with the lemon juice, lemon zest, dill, oregano, mint and salt. Whisk to combine the ingredients.
When the chickpeas and veggies come out of the oven, add them to the large bowl with the olive oil, lemon juice and herbs.
Also add the baby spinach leaves to the bowl and toss to combine everything.
Place ½ cup cooked quinoa in four separate bowls.
Top with the seasoned roasted chickpeas and veggies.
Add sliced cucumber and tomato to each bowl.
Drizzle with garlic tahini sauce.
To make this recipe low carb, omit the chickpeas and quinoa. Add an additional 8 cups of spinach to replace the quinoa (2 cups of spinach per bowl). This will reduce the total carbs from 51 grams, down to 19 grams and will reduce the net carbs down to 12 grams.
Feel free to mix up the veggies! Add more or less of one vegetable, or add another vegetable like summer squash or potatoes. Just make sure you have 7 total cups of diced vegetables.