# What You'll 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 ripe 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
# Step-by-Step Guide:
01 - Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Pat chickpeas dry with a kitchen towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper in a mixing bowl. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until well emulsified.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, shredded carrots, red onion slices, avocado slices, and fresh parsley.
06 - Drizzle each bowl generously with lemon vinaigrette and serve immediately while chickpeas retain their crispness.
