Roast chickpeas. Toss with olive oil, Italian seasoning, and salt. Roast for 20-25 minutes, tossing once in between; set aside.
Cook quinoa. Place rinsed quinoa in a small pot with 1 and ⅓ cups water or broth. Allow the pot to come to a boil. Simmer then remove from heat.
Make dressing. Blend together Greek yogurt, lemon juice, dill, garlic and salt. Once ingredients are combined, stir in diced cucumbers with a spoon.
Assemble bowls. Evenly distribute greens, cooked quinoa, vegetables, feta cheese, hummus, and roasted chickpeas. Drizzle with tzatziki dressing.
1. Store roasted chickpeas in an open container. 2. Store cooked quinoa in the fridge. 3. Prep salad ingredients and store in individual containers.
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