“Spicy Roasted Chickpea Salad With Avocado and Quinoa – A Delightful Vegetarian Argentinian Snack”

Allergens

N/A (excluding any sensitivities to quinoa or cilantro)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp honey or agave syrup

Instructions

1. Rinse quinoa under cold water and add it to a saucepan with 2 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside to cool.
2. Preheat oven to 400°F (200°C). In a mixing bowl, combine chickpeas, olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Toss until the chickpeas are evenly coated.
3. Spread seasoned chickpeas onto a baking sheet and roast in the oven for 20 25 minutes, or until crispy and golden brown, shaking the pan halfway through to ensure even cooking.
4. In a large bowl, mix together the cooled quinoa, roasted chickpeas, avocado, cherry tomatoes, red onion, and cilantro.
5. In a small bowl, whisk together lime juice and honey or agave syrup to create a dressing. Pour this over the salad and toss until well combined.
6. Serve immediately, garnished with additional cilantro if desired.

Chef’s Insight

The combination of spices used in this dish creates an authentic Argentinian flavor that is sure to impress your friends and family. Feel free to adjust the spice level according to your preference.

Notes

Feel free to add additional toppings such as cheese, olives, or nuts for extra flavor and texture.