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Mediterranean Chickpea Grain Bowls with Tahini Garlic Sauce Save as PDFPrint Ingredients 1 1/2 cups cooked chickpeas 1 cup broccoli florets 1 cup mushrooms, sliced 1 cup delicata squash, cubed 2 cups cooked farro, quinoa, or couscous 1/2 cup feta, crumbled 1/2 cup olives (optional) Tahini Garlic Sauce: 1/4 cup tahini 1 clove garlic, minced Juice of 1 lemon 2 tbsp olive oil 24 tbsp warm water Salt, pepper Instructions Roast broccoli, mushrooms, squash at 425F with olive oil, salt, pepper (15 min)
Jackets in the trad mold trim, with stingy lapels are going to work less well
You can also use buttermilk for this recipe also
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