Chickpea Quinoa Bowls
with Tarator Sauce & Pickled Shallots
- ¾ cup quinoa
- 13.4 oz chickpeas
- 2 tsp sumac
- 6 oz broccoli florets
- 1 shallot
- 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*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan with lid
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 tbsp 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 tsp 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 tbsp 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 tbsp 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. Enjoy!