Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and set aside.
Step 2
Drain and rinse the
Chickpeas (1 can)
. Gently pat them dry. When you do this, you’ll notice that some of the 'skins' on the chickpeas will co.e loose. That’s a good thing. Just pick off the loose skins and discard them.
Step 3
Place the chickpeas on the prepared baking sheet. Drizzle with
Extra-Virgin Olive Oil (15 mL)
and sprinkle with the
Smoked Paprika (1 g)
,
Kosher Salt (3 g)
, and
Cayenne Pepper (1 pinch)
. Toss to coat.
Step 4
Transfer the baking sheet to the oven and bake for 30-40 minutes until golden and crispy. Stir after about 15 minutes. The cooking time will vary depending on the size of your chickpeas. Make sure to check on them after 30 minutes.
Step 5
While the chickpeas roast, cook the
Quinoa (170 g)
. Pour the quinoa into a small pot with
Water (360 mL)
and bring it to a boil. Lower the heat to a simmer, cover, and cook for 12-15 minutes until all of the water is absorbed.
Step 6
Let the quinoa rest, still covered, for five minutes, then fluff with a fork and turn it out into a larger bowl to cool to room temperature.
Step 7
In a medium bowl, whisk together the
Tahini (15 g)
and
Water (30 mL)
until smooth.
Step 8
Add the juice of the
Lemon (1)
,
Garlic (2 cloves)
,
Smoked Paprika (1 g)
,
Cayenne Pepper (1 pinch)
, and
Extra-Virgin Olive Oil (15 mL)
, and whisk until well combined. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 9
If using for garnish, add the
Scallions (1 bunch)
and slice the
Lemon (1)
.
Step 10
When the quinoa has cooled, add the
Seedless Cucumber (1/2)
,
Heirloom Cherry Tomatoes (150 g)
,
Fresh Spinach (480 mL)
,
Avocado (1)
and half of the cooked chickpeas to the bowl. Pour the dressing over everything.
Step 11
Gently fold all of the ingredients together. Taste and season with a little extra salt if necessary. Serve in bowls topped with the remaining roasted chickpeas If using, garnish with scallions and a wedge of lemon on the side.
