¾cupcooked quinoa(follow cooking directions on package)
¼cucumber(thinly sliced)
¼cupcherry tomatoes(halved)
⅓avocado(diced)
2 tbspred onions(pickled - jarred or homemade )
⅛cup bell peeper(diced (optional))
1pinchpaprika(any kind)
1tbsphummus(can substitute Greek yogurt)
Roasted Chickpeas
⅓cupchickpeas(canned - drained, rinsed, and patted dry)
olive oil(for drizzling)
¼teaspoonsmoked paprika
⅛teaspoonground cumin
1pinchsea salt
1pinchcayenne pepper
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Instructions
Cook the quinoa according to this recipe.
Meanwhile, make the roasted chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper (optional).
Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
Assemble bowls with quinoa, roasted chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, pinches of paprika, and yogurt.
Notes
The roasted chickpeas make a delicious snack!
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