Spicy Mediterranean Bowls

4

Ingredients

• 4 teaspoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon tomato paste
• 1 1/2 cup canned chickpeas, rinsed and drained
• 2 teaspoons crushed red pepper flakes
• 1 tablespoon dried mint
• 1 1/2 cups chopped cabbage
• 1 tablespoon lemon juice
• 1 cucumber, peeled and chopped
• 1 cup chopped tomatoes
• 1 bunch parsley, thinly chopped
• 2 scallions, thinly chopped
• 1 avocado, sliced
• 1 cup olives
• Hummus, for serving

Directions

1. Pour 2 teaspoons of olive oil into a non-stick pan and bring to medium heat. Add minced garlic, tomato paste, chickpeas, crushed red pepper and mint to the pan. Stir for 3-4 minutes until chickpeas are well coated. Remove pan from heat and set aside.
2. Place the cabbage into a salad bowl. Drizzle 1 teaspoon olive oil and lemon juice over the cabbage and mix together well. Set aside.
3. In a mixing bowl, combine chopped cucumber, tomatoes, parsley and scallions. Drizzle 1 teaspoon olive oil over top. Mix together well.
4. Add 1/4 of the cabbage salad into 4 bowls. Top the cabbage with the chickpea mixture and then spoon the cucumber-tomato mixture on top of the chickpeas. Add 1/4 of the olives to each bowl, a few slices of avocado and a spoonful of hummus.