with Roasted Vegetables & Tzatziki Sauce
View Full Nutrition Label
Get Recipes Delivered
- 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
Preheat the oven to 425°F. Drain and rinse the chickpeas, and pat dry. Place on 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 white quinoa, 1¼ cups (2½ 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 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. Halve the cucumber(s), dice one half (1 cucumber), and grate the remaining half (1 cucumber) using 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 and juice 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 white quinoa and stir.
Combine remaining minced garlic, grated cucumber, remaining lemon juice, Vegenaise, dried dill, and a pinch of salt and pepper in a medium bowl and stir the tzatziki sauce. Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki sauce. Dig in!