• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

• 1 15-ounce can chickpeas, rinsed, drained and patted dry
• 1/3 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1 small white onion, roughly chopped
• 1 tablespoon tahini
• 1 1/2 teaspoons cumin
• 1/4-1/2 teaspoon each sea salt and black pepper, depending on taste preference
• 4 tablespoons all purpose flour
• 4-6 tablespoons grape seed oil or canola oil
• 1/2 cup Panko bread crumbs for coating
• 1 1/2 cups plain Greek yogurt
• 1 small cucumber, shredded in a cheese grater or food processor
• juice of 1 lemon
• 3 cloves garlic, finely minced
• 2 tablespoon chopped fresh dill, or 1 teaspoon dried dill
• Kosher salt and freshly cracked pepper to taste
• 1 cup dried quinoa, cooked according to package instructions
• 2 tablespoons olive oil
• 1/2 head red cabbage, chopped
• 8 ounces cherry tomatoes, halved
• 1 cucumber, diced (I used mini cucumbers which worked well)
• 1 cup kalamata olives
• Hummus, for serving
• Pita, for serving

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