By michelle s
In a small bowl, combine olive oil, lemon juice, ground cumin, garlic powder, salt, and black pepper. Mix well to create the dressing.
In a serving bowl, arrange the cooked brown rice as the base.
Layer the roasted/spiced chickpeas evenly over the brown rice.
Scatter the diced cucumber and diced tomato over the chickpeas.
Drizzle the tahini sauce over the top of the bowl contents.
Sprinkle the chopped parsley evenly across the top for a fresh finish.
Pour the prepared dressing over the entire bowl, adding additional salt and pepper to taste, if desired.
Toss gently with a fork, if preferred, to combine the flavors before serving.
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This Salad Vegetarian Mediterranean recipe is ready in 20 minutes and features roasted/spiced chickpeas, cooked brown rice, cucumber and other delicious ingredients. Contains 410 calories total.
In a small bowl, combine olive oil, lemon juice, ground cumin, garlic powder, salt, and black pepper. Mix well to create the dressing.
In a serving bowl, arrange the cooked brown rice as the base.
Layer the roasted/spiced chickpeas evenly over the brown rice.
Scatter the diced cucumber and diced tomato over the chickpeas.
Drizzle the tahini sauce over the top of the bowl contents.
Sprinkle the chopped parsley evenly across the top for a fresh finish.
Pour the prepared dressing over the entire bowl, adding additional salt and pepper to taste, if desired.
Toss gently with a fork, if preferred, to combine the flavors before serving.
Calories per Serving: 410
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