Red Lentil and Roasted Chickpea Bowl

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Roast the Chickpeas

• 100g Chickpeas
• 1 tsp Olive Oil
• 1/4 tsp Paprika
• 1/4 tsp Ground Cumin
• 1/4 tsp Garlic Powder

Preheat your oven to 200°C (400°F). Pat the chickpeas dry with a paper towel. In a bowl, toss the chickpeas with avocado oil, paprika, ground cumin, garlic powder, salt, and pepper. Spread the chickpeas on a baking sheet lined with parchment paper and roast for 15-20 minutes, shaking the pan halfway through, until crispy and golden brown.

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Cook the Red Lentils

• 50g Red Lentils

Rinse the red lentils under cold water. In a small saucepan, cook the red lentils according to package instructions. Once cooked drain any excess water and let the lentils steam for 10 minutes.

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Prepare the Vegetables

• 30g Cherry Tomatoes
• 1/4 Cucumber
• 1/4 Red Bell Pepper
• 1/2 Red Onion
• 10g Parsley
• 10g Mint
• 20g Feta Cheese

While the lentils are cooking and the chickpeas are roasting, slice and prepare the cherry tomatoes, cucumber, red bell pepper, and red onion to your preference. Chop the fresh parsley and mint. In a large bowl, combine the cooked and cooled lentils, cherry tomatoes, cucumber, red bell pepper, and red onion. Add the chopped parsley and mint and crumble the feta cheese over the salad.

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Make the Dressing and Assemble the Bowl

• 1 tsp Olive Oil
• 1 tbsp Lemon Juice
• 1/4 Chili Powder

In a small bowl, whisk together the olive oil, lemon juice, chili powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Top the salad with the roasted chickpeas. Serve immediately.