Roasted Chickpeas and Quinoa Veggie Bowl

Quinoa and chickpeas give two different nutty flavors that come together adding interest and activity in the mouth. Adding some fresh dill sautéed cherry tomato and zucchini squash make this lunch absolutely elegant and irresistible.

1/3 cup raw chickpeas
2 cups water
2 tbs canola oil
1 cup cooked quinoa
6 oz cherry tomatoes
2 tbs chopped fresh dill
1 large zucchini squash, halved (approximately 10 oz)
½ tsp salt
¼ tsp oregano
¼ tsp cayenne pepper
¼ tsp thyme
5 anise seeds
1 tbs lemon juice

View the full recipe at Light Orange Bean →