moroccan chickpea bowl with cucumber salad

Ingredients:

1 cup low sodium canned chickpeas

1 cup diced tomatoes, canned and fire roasted

2 shallots, chopped (can sub onion)

2 cloves garlic

1/2 teaspoon each cumin, cinnamon, coriander

1 tablespoon olive oil

1/2 cup quinoa, raw

1 cup chopped cucumber

1/2 cup chopped red onion

2 oz feta cheese (1/2 cup crumbled)

4 tablespoons hummus (1/4 cup)

Instructions:

1.       Heat 1/2 tablespoon olive oil in skillet and add shallots add garlic. When translucent, add chickpeas and diced tomatoes. Season with cumin, cinnamon, coriander.

2.       Cook quinoa according to package directions.

3.       In a mixing bowl, mixed together diced cucumbers and onions with 1/2 tablespoon olive oil, salt, and pepper.

4.       When all ingredients are cooked, place items side by side divided evenly among 2 bowls. Top with hummus and feta cheese.