115-oz. canchickpeas/garbanzo beansdrained and rinsed
1tbsp.olive or avocado oil
1/2tsp.kosher salt
1/2 tsp.paprika
1/2tsp.pepper
dijon vinaigrette
1tbsp.dijon mustard
2 tsp.honey
1/4cupapple cider vinegar
1/2tsp.kosher salt
1/4 tsp.pepper
1/4-1/2cupolive or avocado oil
Instructions
Preheat oven to 400°.
Cook Quinoa
In a medium saucepan, heat 1 tbsp. oil then add onion. Cook 2-3 mins then add minced garlic. Cook 1 min before adding rinsed quinoa. Add water or broth and bring to a boil, then lower heat to simmer & cover. Cook until tender, about 20 mins.
Prep Carrots & Mushrooms
While quinoa cooks, place chopped carrots & mushrooms into a bowl, then drizzle with 2 tbsp. oil. Add 1 tsp. each of salt, paprika and chili powder, and 1/2 tsp. pepper. Toss well then lay onto a sheet pan lined with foil.
Prep Crispy Chickpeas
Place drained chickpeas into a food processor and pulse to create chickpea “crumbs.” Lay onto another sheet pan lined with foil, then drizzle with 1 tbsp. oil. Season with 1/2 tsp. salt, 1/2 tsp. paprika and 1/4 tsp. pepper.
Roast Carrots, Mushrooms + Chickpeas
Place both sheet pans into preheated oven and bake for 20-25 mins, or until carrots are easily pierced with knife and chickpeas are golden.
Prep Salad
Prepare salad by chopping kale into thin ribbons. Combine all ingredients for dressing, whisking in oil last to your desired consistency.
Combine Ingredients
Once cooked, layer kale in a large salad bowl with warm quinoa, roasted carrots, mushrooms, crispy chickpeas, diced apple & dressing! Enjoy warm.