A warm grain salad/bowl – quinoa with harissa glazed carrots and crispy chickpeas. You won’t be able to put your fork down!
2 cans – 32 ounces chickpeas
1 cup quinoa (I used tri-color)
4 carrots, sliced into 2 inch long chunks
1 medium zucchini, diced into chunks about the same size of the carrots
4 ounces dried dates (about 8)
2 tablespoons green harissa paste
7 ounces Greek yogurt