Informations supplémentaires
30 min.
|
484 kcal
|
easy
|
|
Printable version
1. Cook the chickpeas
Preheat the oven to 425 °F . Spread the chickpeas on a baking sheet. Add the spices and a drizzle of olive oil. Bake for 20-25 minutes.
2. Cook the quinoa
Rinse the quinoa. Bring a pot of water to a boil. Add the quinoa and cook 14-15 minutes until tender. Drain. Once cooked, add the juice of half a lemon and a drizzle of olive oil.
3. Setup
Chop the parsley. Cut the lemon and cherry tomatoes in half. Dice the cucumbers.
4. Make the salad
In a bowl, combine the cherry tomatoes, the cucumbers, the parsley and the juice of half a lemon. Season with salt and pepper and mix well.
5. Toast the pine nuts
Heat a pan over medium-high heat. Add the pine nuts and toast until golden brown. 2-3 minutes. Remove from the pan.
6. Plate your dish
Serve the crispy chickpeas with the quinoa and the tomato salad. Garnish with the hummus and the pine nuts. Bon appétit!
100gWhite Quinoa
1unitChickpeas
10gPine Nuts
2unitHummus
1unitMulticolor Cherry Tomatoes
1unitFresh Italian Parsley
2unitLebanese Cucumber(s)
1unitLemon
8gZa'atar
What you need
Baking sheet, pot, pan, bowl, strainer.
484 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
13g
20%
cholesterol
0mg
fiber
16g
64%
protein
21g
saturated
1g
5%
sodium
442mg
18%
sugar
11g
trans
0g