Ingredients

The following ingredients have 6 Servings
  • 1½ cups chickpeas, (drained & rinsed)
  • 2 tsp avocado oil, (or olive oil)
  • ½ tsp garlic powder
  • ½ tsp salt
  • 3 cups quinoa, (cooked)
  • 2 cups cherry tomatoes, (chopped, or regular tomatoes)
  • 1 cup cucumber, (seeded, chopped, or English cucumber)
  • ⅓ cup mint leaves, (minced)
  • 1 cup curly parsley, (chopped)
  • ½-1 lemon, (juiced)
  • ¼ cup olive oil, (or avocado oil)
  • ¾ tsp salt, (or to taste)
  • feta cheese, (for topping, optional)

Instruction

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and pat dry with a towel or paper towel. Make sure they are very dry, this is the key to crispy chickpeas!
  • Line a baking sheet with parchment paper. Scatter chickpeas onto a baking sheet, then drizzle 2 teaspoons oil over chickpeas and toss to coat.
  • Bake for 20-30 minutes or until crisp (you will need to test them) then remove them from the oven and season with garlic powder and sea salt. Set aside to cool.
  • Add quinoa, cherry tomatoes, cucumbers, mint, and chopped parsley to a bowl.
  • Toss well and add olive oil, lemon, and salt and stir to coat. Taste and adjust lemon and salt to your liking.
  • Serve topped with crispy chickpeas, extra chopped herbs, and feta cheese (optional).