Chickpea & Quinoa Bowl with a Zesty Roasted Red Pepper Sauce

1 jar (7 ounces) roasted red peppers, rinsed

¼ cup slivered almonds

4 tbsp extra-virgin olive oil, divided

1 small clove garlic, minced

1 tsp paprika

½ tsp ground cumin

¼ tsp crushed red pepper (optional for added heat)

2 cups cooked quinoa

¼ cup Kalamata olives, finely chopped

¼ cup red onion, finely chopped

1 can (15 ounces) chickpeas, rinsed and drained

1 cup cup fresh cucumber, diced

¼ cup feta cheese, crumbled

2 tbsp fresh parsley, finely chopped

In a mini food processor, blend together the roasted red peppers, almonds, 2 tablespoons of olive oil, garlic, paprika, cumin, and crushed red pepper (if using) until the mixture achieves a smooth consistency.

In a medium-sized mixing bowl, toss together the cooked quinoa, olives, and red onion with the remaining 2 tablespoons of olive oil.

To assemble, evenly distribute the quinoa mixture among 4 serving bowls. Layer each bowl with chickpeas and cucumber.

Generously drizzle the roasted red pepper sauce over each bowl.

Garnish with crumbled feta cheese and a sprinkle of chopped parsley.

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Chickpea & Quinoa Bowl with a Zesty Roasted Red Pepper Sauce