Spiced Chickpeas and Toasty Quinoa
From: Ian Seddon's Cookbook
🥘 Ingredients
- kosher salt 1 ¾ tsp
- Freshly
- nutritional yeast 1 tbsp
- dried oregano 2 tsp
- onion powder 1 tsp
- garlic powder 1 tsp
- Drained Chickpeas 2
- extra virgin olive oil 2 tbsp
- Cooked Quinoa 2 ¼ cup
- extra virgin olive oil 1 ½ tbsp
- kosher salt ½ tsp
- good-quality creamy vegan yogurt 5 oz
- garlic cloves 2
- of freshly squeezed lemon or lime juice 2-3 tsp
- Kosher
- For serving: Crusty bread to serve 4
Chickpea Spice Blend
If you bought pre-cooked quinoa and your quinoa is already seasoned with salt, omit the salt before roasting the quinoa. This meal is heartier than it looks, but to stretch it out more, serve with crusty bread if you bought it. Storage: Store the broccoli-quinoa mixture in the fridge in an airtight container for about 3 days. You can store the chickpeas at room temp in a container with the lid ajar for 1 to 2 days, or in the fridge for 5 days. To reheat leftover chickpeas, toss with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, until hot and crisp; or reheat in a frying pan over medium heat until warmed through. To freshen, add a squeeze of lime juice on the broccoli-quinoa mixture before serving. Nutrition boost: Mix some finely chopped baby spinach/kale into the Zesty Broccoli Salad, or mix in some hemp seeds for more protein.
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1Prepare: kosher salt , Freshly cracked black pepper, nutritional yeast , dried oregano , onion powder , garlic powder .
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2Combine the salt, pepper to taste, nutritional yeast, oregano, onion powder, and garlic powder in a small bowl and mix well. Label and store in a small ziploc bag or airtight container on the counter. Or, add all the ingredients to a ziploc bag, seal, and shake it up.
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3For the spiced chickpeas: Drained Chickpeas , timer tbsp Chickpea Spice Blend (from meal prep), extra virgin olive oil . For the toasted quinoa: Cooked Quinoa , extra virgin olive oil , kosher salt . For the yogurt sauce: good-quality creamy vegan yogurt , garlic cloves , of freshly squeezed lemon or lime juice , Kosher salt and freshly cracked black pepper, For serving: Crusty bread to serve .
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4Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC. Grab two rimmed sheet pans; line 1 with parchment paper.
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5Prepare the Zesty Broccoli Salad.
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6Add the Drained Chickpeas to a large bowl. Wipe off any residual moisture with a towel. Toss the chickpeas and Chickpea Spice Blend with a spatula. Once well coated, add 2 tbsp of olive oil and toss again. Spread the chickpeas out on the lined sheet pan.
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7Spread the Cooked Quinoa out on the unlined sheet pan. Toss with 1 1/2 tbsp olive oil and 1/2 tsp kosher salt. Mix with a silicone spatula to coat. Spread it out as much as you can on the pan.
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8Transfer the chickpeas to the bottom oven rack and the quinoa to the upper rack. After 12 minutes, take the pans out of the oven. Use a spatula to toss the quinoa around to evenly distribute it. Shake the pan of chickpeas back and forth to mix them up. Return the pans to the oven. Bake for 6 more minutes, until the quinoa is crispy and golden brown in spots. Leave the chickpeas in the oven for an additional 4 to 8 minutes, or until browned in spots and just slightly crisp.
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9Meanwhile, make the Yogurt Sauce. Stir together the yogurt, garlic, lemon or lime juice, and season with just a pinch of salt and pepper. (The other components have salt, so go easy on the salt here.)
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10Once the quinoa is cool enough to handle, pour it into the Zesty Broccoli Salad (I find it cleanest to scoop the quinoa into one corner of the sheet pan, then pour it in, almost like a funnel). Toss to combine.
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11To serve: Divide the Yogurt Sauce onto the bottom of each plate. Plate the toasted quinoa-broccoli salad and spiced chickpeas on top of the yogurt sauce. Serve with bread, if using.