Power Up Your Day: Fueling Lunch Ideas for Lasting Energy

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). In a medium bowl, toss well-dried chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, cayenne (if using), salt, and pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, tossing halfway through, until crispy and golden brown. Let cool slightly.
2. 2

   While chickpeas roast, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon olive oil, water, minced garlic, salt, and pepper until smooth and creamy. Add more water, a teaspoon at a time, if a thinner consistency is desired. Taste and adjust seasonings.
3. 3

   Divide mixed greens among two serving bowls. Arrange diced avocado, halved cherry tomatoes, diced cucumber, and sliced red onion over the greens. Sprinkle with the cooled crispy chickpeas and crumbled feta, if using.
4. 4

   Drizzle generously with the lemon-tahini dressing just before serving. Garnish with fresh parsley or cilantro and toss gently to combine.