# 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 or honey
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
23 - 1/8 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or according to package directions. Fluff with a fork and set aside.
03 - Pat chickpeas dry 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 seasoned chickpeas in a single layer on prepared baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through cooking, until golden and crispy. Remove from oven and allow to cool slightly.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified and well combined.
06 - Divide cooked grains evenly among four bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, carrots, red onion, avocado, and fresh parsley.
07 - Drizzle each bowl generously with lemon vinaigrette. Serve immediately while chickpeas are still warm and crispy.
