# What You Need:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Chickpeas
04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon extra virgin olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper
→ Vegetables and Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 cup shredded carrots
14 - 1/4 cup red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/4 cup fresh parsley, chopped
→ Lemon Vinaigrette
17 - 1/4 cup extra virgin olive oil
18 - 2 tablespoons fresh lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon maple syrup
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper
# How-To:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Pat dried chickpeas with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
04 - Spread coated chickpeas in a single layer on prepared baking sheet. Roast for 20-25 minutes, shaking the sheet halfway through, until golden and crispy. Cool slightly before serving.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until fully emulsified.
06 - Divide cooked quinoa evenly among four bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, carrots, red onion, avocado slices, and fresh parsley on top of each bowl.
07 - Drizzle each bowl generously with lemon vinaigrette. Serve immediately while chickpeas are still warm and crispy.
