Créé avec l’IA
Quinoa Tabbouleh with Roasted Chickpeas
40 min 425 kcal par portion Moyen
Ingrédients
4 Portions
- quinoa120 g
- canned chickpeas, drained and rinsed400 g
- cherry tomatoes, diced200 g
- fresh parsley, finely chopped60 g
- fresh mint, finely chopped30 g
- red onion, finely diced60 g
- extra virgin olive oil60 ml
- fresh lemon juice60 ml
- ground cumin1 tsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2
Spread the drained and rinsed chickpeas on the tray. Drizzle with 1 tablespoon of olive oil, sprinkle with half the cumin, half the salt, and half the black pepper. Toss to coat evenly.
- 3
Roast the chickpeas in the oven for 25-30 minutes, shaking the tray halfway through, until golden and crispy. Remove and let cool.
- 4
Meanwhile, rinse the quinoa under cold water. Place it in a saucepan with 240ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is tender.
- 5
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
- 6
In a large bowl, combine the cooled quinoa, cherry tomatoes, parsley, mint, and red onion.
- 7
In a small bowl, whisk together the remaining olive oil, lemon juice, remaining cumin, salt, and black pepper.
- 8
Pour the dressing over the quinoa mixture and toss gently to combine.
