This Crispy Quinoa & Chickpea Salad is healthy and delicious. The fennel and pear topping, combined with the crunch from the quinoa is the perfect combo.
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GET THE RECIPE
Preheat the oven to 425F and line two large baking sheets with parchment paper. Cook the grains according to package instructions. Set aside.
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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.
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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.
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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. Set aside when done.
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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.
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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.
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