Quinoa Chickpea Salad with Lemon Tahini Dressing

Instructions

Preheat the oven to 400 F and line a baking sheet with parchment paper.
Toss the dried chickpeas with 1 tablespoon olive oil, the cumin, smoked paprika, and 1/4 teaspoon salt on the prepared baking sheet.
Roast the chickpeas for 22 to 25 minutes, shaking the pan halfway through, until they are golden and crisp on the outside; let them cool on the pan.
Meanwhile, combine the rinsed quinoa and 1 3/4 cups water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, until the water is absorbed and the grains look translucent with visible spiral germs.
Remove the quinoa from heat, keep it covered, and let it steam for 5 minutes, then fluff with a fork and spread on a plate to cool to room temperature.
While the quinoa cools, whisk together the tahini, lemon juice, minced garlic, and 1/2 teaspoon salt in a small bowl until it seizes into a thick paste.
Add the cold water 1 tablespoon at a time, whisking constantly, until the dressing loosens into a smooth, pourable consistency about as thick as heavy cream.
In a large bowl, combine the cooled quinoa, diced cucumber, quartered cherry tomatoes, chopped parsley, and chopped mint.
Drizzle the remaining 1 tablespoon olive oil over the salad and toss to coat lightly.
Pour about two-thirds of the lemon-tahini dressing over the salad and toss thoroughly to combine.
Fold in most of the roasted chickpeas, reserving a small handful for garnish.
Transfer to a serving bowl, top with the reserved chickpeas, and drizzle with the remaining dressing just before serving.

            Why You'll Love This
            A complete plant-based protein from the quinoa and chickpeas together
Roasted chickpeas add a satisfying crunch that plain canned chickpeas don't have
Holds up well in the fridge for meal-prep lunches over several days

          

Pat the chickpeas completely dry with a towel before roasting; leftover moisture is the main reason roasted chickpeas end up soft instead of crisp.

Add the cold water to the tahini gradually - it will look like it's seizing into a clumpy paste at first, but keep whisking and it smooths out into a pourable dressing.