Quick & Easy Hummus Bowl

This quick and easy hummus bowl is packed with big, bold flavors from roasted chickpeas, fresh tomatoes, Kalamata olives, and creamy hummus. Plus, it’s kept nice and light with riced cauliflower. It’s a perfect vegan-friendly weeknight meal.

📝 Ingredients

• 1 Green Giant Riced Cauliflower (12 oz package)
• 5 oz Sabra Hummus Original (or your favorite flavor)
• 14 oz chickpeas (rinsed and drained)
• 1, red onion (thinly sliced)
• 1 1/2 cups cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted)
• 1/4 cup Greek dressing (vegan-friendly)
• 1, lemon (sliced into wedges)
• Cilantro (for optional garnish)
• 2 tsp olive oil (divided)
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat oven to 375 degrees Fahrenheit.
2. 2After rinsing and draining chickpeas, dry them with a paper towel. Line a baking sheet with parchment paper and arrange chickpeas in a single layer. Drizzle with 1 tsp olive oil, salt, and pepper. Toss to coat. Roast in oven for 20 minutes, or until slightly crispy.
3. 3Toss the sliced red onion in a small bowl with 2 tsp white vinegar, 1 tsp olive oil, salt, and pepper. Set aside to marinate.
4. 4Prepare the riced cauliflower according to package directions, and set aside.
5. 5When chickpeas are done roasting, assemble the hummus bowls.
6. 6Divide the riced cauliflower between two serving bowls.
7. 7Top each serving bowl with hummus, roasted chickpeas, kalamata olives, and red onion.
8. 8Drizzle each hummus bowl with 2 tbsp of Greek dressing.
9. 9Garnish with fresh cilantro and a slice of lemon, if desired.