Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 cup (170g) uncooked quinoa, rinsed thoroughly
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (30g) fresh flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 clove (3g) garlic, minced
  • 1/2 tsp dried oregano
  • salt and black pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the dried chickpeas with 1 tbsp olive oil, cumin, paprika, and salt on a rimmed baking sheet. Spread in a single layer and roast for 20-25 minutes, shaking halfway through, until mahogany-colored and firm.
  2. Heat 1 tbsp oil in a saucepan over medium heat. Add rinsed quinoa and toast for 2-3 minutes until nutty. Pour in vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. Whisk together 3 tbsp olive oil, lemon juice, maple syrup, minced garlic, dried oregano, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine the fluffed quinoa, roasted chickpeas, diced cucumber, cherry tomatoes, red onion, and parsley. Toss with the lemon vinaigrette until evenly coated.