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Chickpea Quinoa Salad

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Serves 4 | 
High in protein and big on flavor.


2 cans chickpeas, drained and rinsed, 15 oz. each
Salt, to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup extra-virgin olive oil
1 cup dry quinoa
5 Roma tomatoes, diced
1 1/2 cups diced red onion
1 English cucumber, diced
1/2 cup hemp seeds
1 cup chopped fresh cilantro
1/4 cup lemon juice


  1. Preheat the oven to 425° F.
  2. Place the chickpeas in a large bowl. Season with salt, garlic powder, and paprika. Drizzle the olive oil over top and toss to coat. Transfer a large, rimmed baking sheet. Roast for 15 minutes. Remove from oven and let cool.
  3. Cook the quinoa according to the package directions. Let cool for 5 minutes then fluff with a fork.
  4. Place the chopped tomatoes to a strainer and shake to drain excess liquid.
  5. Place the chickpeas, quinoa, and tomatoes in a large salad bowl. Add the red onions, cucumber, hemp seeds, and cilantro. Sprinkle the lemon juice over top and toss to combine.
  6. Spoon the salad into serving bowls and enjoy!
Main Ingredient: Chickpeas, Quinoa
Course: Salad

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