Begin with the chickpeas: preheat the oven to 350 degrees F.
Toss the chickpeas with olive oil and spices, then transfer to a baking sheet.
Bake for 35 – 45 minutes until chickpeas are golden brown and crispy, stirring around a few times throughout the cooking. Let cool and prepare remaining ingredients.
Slice eggplant into ½ rounds. Brush with olive oil then season with salt and pepper on both sides. Grill over medium heat until seared on both sides, about 2–4 minutes per side. Transfer to a plate.
Prepare two bowls, evenly distributing the Tofu Spread, basil, chickpeas and remaining ingredients. Sprinkle with lemon juice.
Serve immediately and enjoy!

Bon Appetit

Mediterranean Quinoa Bowl

55 minutes

2 servings

1 medium eggplant

1 cup roasted chickpeas

1 cup chopped cherry tomatoes

1 cup cooked quinoa

1 cup basil

Olive oil

Salt and pepper, to taste

2 tbsp lemon juice