Roasted chickpea and quinoa salafld

2 servings

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Step 1

Peel and grate garlic.

Step 2

Peel then slice shallot into 1/4 inch half moons.

Step 3

When pot is hot add 1 tbsp butter then swirl the pot until melted. Add Shallots cook for 2-3 mins until slightly softened. Add half the garlic cook for 30 secs stirring often.

Step 4

Cook quinoa and raisins in same pot with onions. Once cooked transfer to bowl and toss a few times. Season with salt and pepper. Set aside.

Step 5

Drain and rinse chickpeas, then pat dry with paper towel. To an unlined baking sheet add chickpeas, Turkish spice and 2tbsp oil. Season with salt and pepper. Toss to coat. Roast chickpeas at 425° top shelf for 22-25mins stirring halfway. ( if begins to pop cover with foil)

Step 6

Chop peppers

Step 7

Zest and juice lemon

Step 8

To small bowl add lemon zest and lemon juice, remaining garlic, 1/2 tsp sugar, 2 1/2 tbsp oil. Season with salt and pepper. Whisk to combine.

Step 9

To the bowl with quinoa, add peppers, Spinach. Drizzle vinaigrette over top, then toss to combine.

Step 10

Divide between plates. Top with chickpeas feta and yogurt sauce.