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).