Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup cooked brown rice
• 2 cups fresh spinach or mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp warm water

Instructions

1. Preheat oven to 400°F (200°C). Toss the drained chickpeas with olive oil, smoked paprika, garlic powder, and salt.
2. Spread the chickpeas evenly on a baking sheet and roast for 20-25 minutes until golden and crispy.
3. In a small bowl, whisk together the tahini, lemon juice, and warm water until you achieve a smooth dressing.
4. Assemble the bowls by dividing the cooked brown rice, fresh spinach, cherry tomatoes, and cucumber.
5. Top with the warm, crispy chickpeas and drizzle generously with the tahini dressing.