with Roasted Vegetables & Tzatziki Sauce
- 13.4 oz chickpeas
- 2 tsp ground sumac
- ¾ cup white quinoa
- 4 radishes
- 4 oz green beans
- 2 garlic cloves
- 1 cucumber
- 4 oz cherry tomatoes
- ¼ oz fresh parsley
- 1 scallion
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp dried dill
- 2 tbsp + 1 tsp (4 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Box grater
- 2 baking sheets
Preheat the oven to 425°F. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Add to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, ground sumac, and a pinch of salt and pepper. Roast until crispy, 18 to 20 minutes.
Add the white quinoa, 1¼ cups (2 ½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 8 to 10 minutes.
Quarter the radishes. Add quartered radishes and green beans to a separate baking sheet and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper. Roast until vegetables are lightly browned, 12 to 15 minutes.
Peel and mince the garlic. Dice just half the cucumber (1 cucumber), and grate the remaining cucumber half (1 cucumber) with the large side of a box grater. Quarter the cherry tomatoes. Pick and roughly chop the parsley leaves. Thinly slice scallion(s) on the diagonal. Halve the lemon(s).
Add just half the minced garlic, diced cucumber, quartered cherry tomatoes, chopped parsley leaves, sliced scallion, just half the lemon juice, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to the cooked quinoa and stir.
Combine the remaining minced garlic, grated cucumber, dried dill, remaining lemon juice, Vegenaise, and a pinch of salt and pepper in a medium bowl. Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki sauce. Enjoy!