Roasting chickpeas in some spices can be a great way to introduce them into your diet if you think they're a bit bland and aren't a fan of the texture. In this recipe, I roasted them in some paprika and chilli flakes, delicious.
This recipe is a great example of a nutritionally balanced lunch (protein, colour veggies, fibre and healthy fats) and is a great way to increase the range of plants you're consuming which is one of the best ways to optimise your diet for better gut health.
1 packet ready cooked quinoa (I used Merchant Gourmet brand)
400g chickpeas, rinsed and drained
Vegetables for roasting - I used fennel, courgette, peppers (chopped into large slices)
1 tbsp paprika
1 tsp chilli flakes
2 tbsp olive oil
2 tbsp of za'atar
Add the chopped vegetables to a large roasting tray with the za'atar and 1 tbsp olive oil. Season and mix well. Roast for c. 30mins (or until the vegetables are cooked).
Add the chickpeas to a small roasting tray with the paprika, chilli flakes and 1 tbsp olive oil. Season and mix well. Roast for c.15 mins or until crispy.
When you're ready to eat assemble the salad with 1/3 packet of quinoa per person, sprinkle over a 1/3 of the feta and serve with the roasted vegetables and chickpeas.
(makes c. 3 portions)
Enjoy! Michelle x