Mediterranean Chickpea Bowl

Wash and chop all vegetables: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley. Set aside on a cutting board.

If grains are not already cooked, prepare your chosen grain according to package directions and set aside.

Drain and pat dry canned chickpeas thoroughly. Heat 2 tbsp olive oil in a medium pan over medium-high heat and sauté chickpeas with minced garlic and dried oregano for 5–8 minutes, stirring occasionally, until lightly golden and crispy. Season with salt and pepper; set aside.

In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, and minced garlic to make a light vinaigrette. Toss cooked grains with half the vinaigrette.

Divide dressed grains between 1–2 bowls. Create sections: top with fresh spinach or greens, arranged vegetables (tomatoes, cucumber, bell pepper, red onion), roasted chickpeas, kalamata olives, and crumbled feta.

Drizzle remaining vinaigrette over the bowl. Scatter toasted pine nuts and fresh parsley on top. Serve immediately.