Moroccan Chickpea and Apricot Grain Bowl

Heat one tablespoon of olive oil in a large skillet over medium heat.

Add the chickpeas and ground cumin to the skillet, sautéing for five minutes until lightly golden.

Remove the skillet from heat and stir in the chopped dried apricots.

In a large mixing bowl, combine the cooked quinoa, sautéed chickpea mixture, and fresh parsley.

Drizzle the remaining two tablespoons of olive oil and the lemon juice over the bowl.

Toss all ingredients together gently until well combined.

Divide into serving bowls and top each portion with a sprinkle of toasted slivered almonds before serving.