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Mediterranean Bowl with Hojiblanca Olives from Spain

Yields1 Serving

Mediterranean Bowl with Hojiblanca Olives from Spain

  cup black Hojiblanca olives from Spain
 ¾ cup couscous
 ¾ cup baby spinach or favourite greens
  cup favourite sprouts (e.g. alfalfa or sunflower)
  cup cherry tomatoes
 ½ carrot
  red onion
 2 tbsp pumpkin seeds
 2 tbsp hemp seeds
Roasted seasoned chickpeas:
 ½ cup chickpeas
 ½ tsp extra virgin olive oil
 ½ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp paprika
 ¼ tsp cayenne pepper
 2 tbsp extra virgin olive oil
 ½ tbsp red wine vinegar or apple cider vinegar
 ½ tbsp lemon juice
 1 tsp thyme
 2 tsp fresh basil, chopped
 Salt and pepper to taste
Roasted seasoned chickpeas:

Rinse and drain the chickpeas. Dry them well on a clean cloth and put them in a bowl.


Add the extra virgin olive oil, garlic powder, onion powder, paprika, cayenne pepper and a pinch of salt. Mix well.


Spread the seasoned chickpeas on a baking sheet lined with parchment paper.


Roast for about 15 minutes in the oven at 400 °F (205 °C). Shake and cook another 10 minutes, or until lightly browned. Be careful not to overcook them; otherwise, they will become hard.


In a small bowl, mix all the ingredients.


Cut the cherry tomatoes into halves and the onion into thin slices. Grate the carrot.


To serve, mix the ingredients in a bowl and pour the dressing overtop.