with Roasted Vegetables and Tzatziki Sauce
- 13.4 oz chickpeas
- 2 tsp ground sumac
- 4 radishes
- 4 oz green beans
- 4 oz cherry tomatoes
- ¼ oz fresh parsley
- 1 scallion
- 1 cucumber
- 2 garlic cloves
- 1 lemon
- 6 oz precooked quinoa
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp dried dill
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Box grater
- 2 baking sheets
Preheat the oven to 425°F. Drain, rinse, and pat the chickpeas dry with paper towels. Add to a baking sheet and toss with ground 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 quartered radishes and green beans to a separate 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.
Make a small tear in the top of the quinoa bag and microwave for 1 minute. In a large bowl, combine the quartered cherry tomatoes, chopped parsley, sliced scallion, just the diced cucumber, just half the minced garlic, just 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, Vegenaise, dried 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. Enjoy!