Place the chickpeas in a large bowl. Season with salt, garlic powder, and paprika. Drizzle the olive oil over top and toss to coat. Transfer a large, rimmed baking sheet. Roast for 15 minutes. Remove from oven and let cool.
Cook the quinoa according to the package directions. Let cool for 5 minutes then fluff with a fork.
Place the chopped tomatoes to a strainer and shake to drain excess liquid.
Place the chickpeas, quinoa, and tomatoes in a large salad bowl. Add the red onions, cucumber, hemp seeds, and cilantro. Sprinkle the lemon juice over top and toss to combine.
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Email Recipe
Chickpea Quinoa Salad
Serves 4
Ingredients:
2 cans chickpeas, drained and rinsed, 15 oz. each
Salt, to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup extra-virgin olive oil
1 cup dry quinoa
5 Roma tomatoes, diced
1 1/2 cups diced red onion
1 English cucumber, diced
1/2 cup hemp seeds
1 cup chopped fresh cilantro
1/4 cup lemon juice
Directions:
Preheat the oven to 425° F.
Place the chickpeas in a large bowl. Season with salt, garlic powder, and paprika. Drizzle the olive oil over top and toss to coat. Transfer a large, rimmed baking sheet. Roast for 15 minutes. Remove from oven and let cool.
Cook the quinoa according to the package directions. Let cool for 5 minutes then fluff with a fork.
Place the chopped tomatoes to a strainer and shake to drain excess liquid.
Place the chickpeas, quinoa, and tomatoes in a large salad bowl. Add the red onions, cucumber, hemp seeds, and cilantro. Sprinkle the lemon juice over top and toss to combine.
Spoon the salad into serving bowls and enjoy!
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