• Preheat the oven to 425F and line two large baking sheets with parchment paper.

For the quinoa

• Cook the grains according to package instructions. Set aside.
• After the quinoa is cooked, add it to one of the baking sheets along with the pressed garlic, salt, pepper, chili flakes, olive oil, lemon juice and lemon zest. Toss to combine and then flatten out into a single layer on the pan. Bake for 30-35 minutes or until the quinoa is starting to crisp up. Set aside when done.

For the chickpeas

• To another large sheet pan lined with parchment paper add the drained/rinsed chickpeas, olive oil, salt and pepper. Toss to combine and bake for 20-25 minutes or until crispy *if it fits in the oven while the quinoa is baking, add this pan to the oven at the same time* Set aside when done.

For the pear fennel salad

• Assemble the pear salad by making the dressing - whisk together the olive oil, red wine vinegar, salt and pepper. To a medium bowl add the sliced pear, sliced fennel, parsley, cilantro and walnuts. Toss with the dressing.

Assemble the final dish

• Finally, assemble the final dish - to a large serving platter or bowl spread the greek yogurt on the bottom and then top with the baked grains and finally the pear-fennel salad.