Chickpea and Potato Bowl

Prepare Greek potatoes by roasting them with olive oil, lemon juice, garlic, and herbs until golden and tender.

Place chickpeas in avocado oil and fry them with garlic powder, salt, and pepper, stirring until crispy.

Make tahini dressing by mixing 2 tablespoons of tahini in a bowl, adding splashes of warm water to help mix and liquify it, then adding juice of 1/2 lemon, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 tablespoon mustard; mix well until smooth with no clumps and adjust seasoning if needed.

Prepare vegan cashew parm by blending cashews with nutritional yeast, salt, onion powder, and garlic powder in a food processor.

Assemble the bowl by placing leafy greens on the bottom, topping with crispy chickpeas, adding Greek potatoes on the side, and sprinkling with cashew parm, hemp hearts, and tahini dressing.