Quinoa Tabouli with Roasted Vegetables & Tzatziki Sauce

Ingredients

1 can chickpeas

2 tsp. sumac

4 radishes

4 oz. green beans or broccoli

4 oz. cherry tomatoes

1/4 oz. fresh parsley or other herb

1 scallion

1 cucumber

2 garlic cloves

1 lemon

6 oz. cooked quinoa

1/4 c. vegan mayo

2 tsp. dried dill

Directions

Preheat the oven to 425 degrees. Drain, rinse, and pat the chickpeas dry with paper towels. Add to baking sheet and toss with sumac, 1 tbsp. olive oil, and a pinch of salt and pepper. Roast the chickpeas until crispy, about 18 to 20 minutes.

Quarter the radishes. Add the radishes and green beans to a new baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Roast until the vegetables are lightly browned, about 12 to 15 minutes. 

Quarter the cherry tomatoes. Roughly chop the parsley leaves. Thinly slice the scallion. Small dice just half the cucumber, and with the large side of a box grater, grate the remaining half. Peel and mince the garlic. Halve the lemon. 

In a large bowl, combine the cherry tomatoes, parsley, scallion, the diced cucumber, half the minced garlic, half the lemon juice, quinoa, 2 tsp. olive oil, and a pinch of salt and pepper. 

In a medium bowl, combine the grated cucumber, remaining minced garlic, remaining lemon juice, vegan mayo, dill, and a pinch of salt and pepper. Mix the tzatziki sauce well. 

Divide the quinoa tabouli between bowls. Top with sumac roasted chickpeas and vegetables. Drizzle with tzatziki sauce. 

Serves 2