Chickpea Quinoa Bowls with Tarator Sauce & Pickled Shallots

Ingredients
¾ cup quinoa
1 can chickpeas (about 2 cups)
2 tsp. sumac
6 oz. broccoli florets
1 shallot or red onion
2 tbsp. golden raisins
2 tbsp. Champagne vinegar
½ cup sliced almonds
1 garlic clove
1 lemon
2 oz. Lacinato kale
1 tbsp. + 2 tsp vegetable oil
2 tbsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, 12 to 15 minutes.

Drain and rinse the chickpeas, and pat dry. Place them on a baking sheet with 1 tablespoon of vegetable oil, sumac, and a pinch of salt, and toss to coat. Chop the broccoli florets into bite-size pieces. Add the chopped broccoli, 2 teaspoons of vegetable oil, and a pinch of salt and pepper to the baking sheet and toss to coat. Roast until the chickpeas and broccoli are browned in places, 12 to 15 minutes.

Peel and thinly slice the shallot. Add the sliced shallot, golden raisins, Champagne vinegar, just 1 tablespoon sliced almonds, and a pinch of salt to a small bowl and stir.

Peel the garlic. Halve and juice the lemon. Add the garlic, half the lemon juice, remaining sliced almonds, 2 tablespoons of olive oil, and ⅓ cup water to a blender and blend until smooth. Taste, and season the tarator sauce with salt as necessary.

Destem the kale and thinly slice the leaves. Add the sliced kale to the cooked quinoa and toss until the greens are slightly wilted. Add the remaining lemon juice, taste, and season with salt and pepper as necessary.

Divide the kale quinoa, roasted broccoli, and sumac chickpeas between large bowls. Drizzle with tarator sauce and top with pickled shallots.