For the toasted chickpeas

• 1 can chickpeas, drained and rinsed under cold water

• 1 tsp salt

• 1 tbsp extra-virgin olive oil

For the dressing

• 1/4 cup extra-virgin olive oil

• 1/4 cup lemon juice

• 1tsp grated lemon zest

For the tabbouleh

• 1 cup cooked quinoa (any color or tri-color will work here)

• 1/4 cup red onion diced

• 1/2 cup fresh parsley chopped

• Salt and Pepper to taste

Prepare the chickpeas

1. • Preheat oven to 400F 

   • Spread the chickpeas on a baking sheet and toss them with the olive oil and salt for even distribution

   • Bake in the oven for 30 minutes or until the chickpeas begin to shrink and turn a darker shade of brown

   • Remove from the oven and cool for 15minutes

Prepare the dressing

1. • Whisk together all dressing ingredients (olive oil, lemon juice and lemon zest)

   • Add a pinch of salt and adjust to taste

Prepare the tabbouleh

1. • In a medium bowl, combine diced onion, quinoa and parsley

   • Pour in the dressing and mix until well incorporated

Quinoa is a gluten-free grain and an excellent source of complete protein (containing all 9 essential amino acids) delivering 8 grams of protein per 1 cup cooked. Quinoa is also packed with fiber and is an excellent source of minerals including manganese, magnesium, iron, copper, phosphorus and zinc. Combined, the nutrient profile of this dish offers a wide range of health benefits including metabolism and energy production, bone health, digestion and immune system support and brain health. The soluble fiber in quinoa delivers fermentable prebiotics for the gut microbiome which assists with normalizing blood sugar, lowering cholesterol and reducing inflammation making this dish a heart healthy option, too.