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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)

Outdoor light is bright and honest, so a matte or lightly textured fabric photographs better than a high-shine one

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Warming it first helps everything finish at the same time

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