Quinoa Tabouli

Preheat the oven to 425°F. Drain and rinse the chickpeas, and pat dry. Add chickpeas, 1 tbsp olive oil, ground sumac, and a pinch of salt and pepper to a baking sheet and toss. Roast until crispy, 18 to 20 minutes.

Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 8 to 10 minutes.

Quarter the radishes. Add quartered radishes, green beans, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until vegetables are lightly browned, 12 to 15 minutes.

Peel and mince the garlic. Halve the cucumber, dice one half, and grate the remaining half using the large side of a box grater. Quarter the tomatoes. Pick and roughly chop the parsley leaves. Thinly slice the scallion. Halve and juice the lemon.

Add just half the minced garlic, diced cucumber, quartered tomatoes, chopped parsley, sliced scallion, just half the lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to the cooked quinoa and stir.

Add remaining minced garlic, grated cucumber, remaining lemon juice, Vegenaise, dill, and a pinch of salt and pepper to 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. Bon appétit!