Ingredients
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can chickpeas, rinsed and drained
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, cilantro, or thyme)
Instructions
- Rinse the quinoa under cold water to remove bitterness. Drain well.
- Cook the quinoa in a medium saucepan with vegetable broth. Bring to a boil, then simmer for about 15 minutes.
- Prepare the chickpeas by rinsing canned ones or roasting seasoned ones in a 400°F oven for 20 minutes.
- Sauté garlic in olive oil until fragrant, about 1 minute.
- Combine the cooked quinoa, chickpeas, lemon zest, juice, and fresh herbs in the skillet. Season with salt and pepper.
- Serve warm or cold, optionally drizzled with olive oil.
Notes
For a crispy chickpea texture, ensure they are dry before roasting. Quinoa can be substituted with farro or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian