Vegan French Snack – Garlic Herb Roasted Chickpeas with Citrus Quinoa Salad

Allergens

N/A

Ingredients

• 1. 2 cups cooked chickpeas, drained and rinsed 2. 2 tablespoons olive oil 3. 2 cloves garlic, minced 4. 1/2 teaspoon salt 5. 1/4 teaspoon black pepper 6. 1/2 teaspoon dried rosemary 7. 1/2 teaspoon dried thyme 8. 1 cup uncooked quinoa 9. 1 3/4 cups water or vegetable broth 10. 1 medium lemon, zested and juiced 11. 1 medium orange, zested and juiced 12. 1/4 cup fresh parsley, chopped 13. 1/4 cup fresh cilantro, chopped 14. 1/4 cup red onion, finely diced 15. 1/4 cup kalamata olives, pitted and halved

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium mixing bowl, combine chickpeas, olive oil, minced garlic, salt, black pepper, rosemary, and thyme. Toss until evenly coated.
3. Spread the seasoned chickpeas on a parchment lined baking sheet in a single layer. Roast for 25 30 minutes or until golden brown and crispy, stirring occasionally to prevent sticking.
4. While the chickpeas are roasting, prepare the quinoa. Rinse quinoa under cold water, then add it to a medium saucepan with water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked through and the liquid is absorbed.
5. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
6. In a large mixing bowl, combine the cooked quinoa, lemon zest and juice, orange zest and juice, parsley, cilantro, red onion, and kalamata olives. Toss well to mix all ingredients.
7. When the chickpeas are done roasting, remove them from the oven and let them cool slightly.
8. To serve, divide the quinoa salad evenly among four plates and top each with an equal portion of the roasted chickpeas.

Chef’s Insight

To add an extra dimension to this dish, garnish with a sprinkle of fresh herbs or edible flowers.

Notes

Be sure to rinse the quinoa thoroughly before cooking to remove any bitter residue.