Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chickpeas with harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
- In a serving bowl, layer cooked quinoa, mixed greens, and roasted chickpeas.
- Add cherry tomatoes and feta cheese on top.
- Garnish with fresh herbs if desired and serve immediately.
Notes
Serve with lemon wedges for a bright squeeze. Cool leftover chickpeas and store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg