Grilled Peach & Crispy Hot Honey Chickpea Quinoa Bowl with Fennel Tzatziki

Prepare chickpeas by tossing them in olive oil, hot honey, and a pinch of salt and baking at 425 F for 25 minutes or until golden and crispy (toss halfway through). Prepare peaches by heating up a skillet or grill pan on medium-high heat, spray with some oil, and cooking for 4-5 minutes on each side until soft and grill marks appear.

To make fennel tzatziki, grate your cucumbers, and use a cheesecloth (or add to a fine mesh sieve) to squeeze out as much liquid as possible. In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, and salt until completely smooth. Then mix in the drained, grated cucumber, chopped fennel, and dill.

Assemble the bowls by adding your cooked quinoa and topping it with the crispy chickpeas, grilled peaches, avocado, thinly sliced Persian cucumbers, halved cherry tomatoes, pickled onions, and a generous dollop of the fennel tzatziki.