Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • 1 cup fresh parsley, chopped
  • ¼ cup tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 2 tablespoons water, to thin
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Mix chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  2. Roast for 20-25 minutes, shaking halfway through until golden brown and crispy.
  3. Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil.
  4. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  5. While quinoa and chickpeas cook, chop the tomatoes, cucumber, onion, and parsley.
  6. In a bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and pepper until smooth.
  7. In a large bowl, mix cooked quinoa, chickpeas, vegetables, and drizzle with dressing.
  8. Toss gently to combine and serve immediately or chill for later.