For A Mediterranean-Style Buddha Bowl:

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with parchment paper.
3. Combine chickpeas, olive oil, salt, pepper and garlic powder in a large bowl, tossing to combine.
4. Transfer seasoned chickpeas to prepared baking sheet in an even layer.
5. Bake, stirring occasionally, until chickpeas are golden-brown and crisp, about 30 minutes.
6. Meanwhile, divide quinoa evenly among 4 bowls.
7. Top with lettuce, tomatoes, cucumbers, peppers, olives and roasted chickpeas.
8. Dollop with Good Foods Feta Cucumber Dip.
9. Garnish with dill and serve.

• 1 (15-oz) can chickpeas, drained and rinsed

• 1 tsp olive oil

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 tsp garlic powder

• 4 cups cooked white quinoa

• 1 head romaine lettuce, chopped

• 2 cups grape tomatoes, halved

• 1 seedless English cucumber, chopped

• 1 orange bell pepper stemmed, seeded, and chopped

• 1 cup pitted Kalamata olives

• 1 pkg Good Foods Feta Cucumber Dip

• 2 tbsp chopped fresh dill, for garnish