Mediterranean Quinoa Bowl


  1. Begin with the chickpeas: preheat the oven to 350 degrees F.
  2. Toss the chickpeas with olive oil and spices, then transfer to a baking sheet.
  3. 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.
  4. 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.
  5. Prepare two bowls, evenly distributing the Tofu Spread, basil, chickpeas and remaining ingredients. Sprinkle with lemon juice.
  6. Serve immediately and enjoy!