Mediterranean Quinoa Salad with Roasted Chickpeas

This vibrant Mediterranean Quinoa Salad is a delightful blend of textures and flavors, featuring fluffy quinoa, crispy roasted chickpeas, and fresh vegetables. Tossed in a zesty lemon-tahini dressing, this vegan dish is not only satisfying but also packed with nutrients, making it a perfect healthy meal option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside to cool.
3. On a baking sheet, toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, or until crispy.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
5. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and enough water to achieve your desired dressing consistency. Season with salt to taste.
6. Drizzle the tahini dressing over the quinoa salad and toss to combine. Top with the roasted chickpeas before serving.