Roasted Greek Veggies & Crunchy Chickpeas over Quinoa with Garlic Walnut Sauce

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: to 4

Calories: 506kcal

Ingredients

For the seasoning mix:

1 tsp. salt
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
½ tsp. black pepper
½ tsp. dill
½ tsp. marjoram
¼ tsp. ground cinnamon
¼ tsp. dried thyme
⅛ tsp. ground nutmeg

For the veggies & chickpeas:

15 oz. can chickpeas rinsed & drained
2 tsp. olive oil
1-2 zucchini
1 small red bell pepper
1 small red onion
½ cup tomatoes chopped
¾ cup dry quinoa
1½ cups vegetable broth

For the garlic walnut sauce:

½ cup walnuts
¼ cup water
2 Tbs. lemon juice
2 garlic cloves
1½ tsp. soy sauce

Instructions

Toss chickpeas with 1 tsp. olive oil and ½ the seasoning mix.
Spread on a large baking pan and roast at 400° for 20-25 minutes.
Toss veggies with remaining olive oil and seasoning mix.
Spread on a large baking pan and roast at 400° for 20-25 minutes.
Bring the vegetable broth to a boil in a saucepan.
Add the quinoa and reduce heat to medium-low.
Simmer covered for 15 minutes.
Chop walnuts in a food processor.
Add remaining ingredients and blend until smooth
Scoop quinoa into a bowl or on a plate and top with veggies, chickpeas & walnuts.

Notes

Don't let the long list & steps deter you. This recipe is easy and pretty fast too! If you don't have a food processor or high-powered blender, you can skip the garlic walnut sauce, but it is so good!

Nutrition