# Components:
→ Grains
01 - 1 cup quinoa, or brown rice, or farro
02 - 2 cups water
03 - 0.5 teaspoon salt
→ Roasted Chickpeas
04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 1 tablespoon extra virgin olive oil
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon ground cumin
08 - 0.25 teaspoon garlic powder
09 - 0.25 teaspoon salt
10 - 0.125 teaspoon black pepper
→ Vegetables and Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 0.5 cup shredded carrots
14 - 0.25 cup red onion, thinly sliced
15 - 1 medium avocado, sliced
16 - 0.25 cup fresh parsley, chopped
→ Lemon Vinaigrette
17 - 0.25 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 - 0.25 teaspoon salt
23 - 0.125 teaspoon black pepper
# Method:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a saucepan, combine quinoa with water and salt. Bring to boil, cover, reduce heat to low, and simmer for 15 minutes or according to package instructions. Fluff with a fork and set aside.
03 - Pat chickpeas dry with paper towels. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on prepared baking sheet. Roast for 20 to 25 minutes, shaking pan halfway through cooking, 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 emulsified.
05 - Divide cooked grains equally among four serving bowls. Top each with roasted chickpeas, cherry tomatoes, cucumber, carrots, red onion, avocado slices, and fresh parsley.
06 - Drizzle each bowl with lemon vinaigrette. Serve immediately while grains and chickpeas are still warm.
