Spicy Mediterranean Soba Bowl

1.Preheat the oven to 200°C (400°F).

2.In a bowl, combine the chickpeas, harissa paste, 1 tablespoon of olive oil, smoked paprika, salt, and black pepper. Toss until the chickpeas are well coated.

3.Spread the chickpeas on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through, until crispy and golden.

4.While the chickpeas are roasting, cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

5.Prepare the lemon-tahini dressing by whisking together the lemon juice, tahini, water, minced garlic, honey, cumin, and the remaining 1 tablespoon of olive oil in a small bowl. Adjust the consistency with additional water if needed.

6.In a large mixing bowl, combine the cooked soba noodles, sun-dried tomatoes, Kalamata olives, and half of the parsley. Toss with half of the lemon-tahini dressing until well coated.

7.Divide the soba noodle mixture into serving bowls. Top each bowl with the roasted chickpeas, crumbled feta cheese, and the remaining parsley.

8.Drizzle the remaining lemon-tahini dressing over the top and serve immediately.