📖 Instructions

1. First, get that quinoa cooking! Rinse 1 cup of quinoa under cold water. Add it to a saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside. I kinda like mine a little al dente.
2. Now, for the stars of the show: the chickpeas! Drain and rinse one 15-ounce can of chickpeas. Pat them dry with a paper towel – this helps them get nice and crispy. In a large bowl, toss the chickpeas with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of chili powder (or more, if you like it hot!), 1/4 teaspoon of cinnamon, salt, and pepper to taste. Make sure those chickpeas are coated real good.
3. Time to roast (or pan-fry) the chickpeas! Preheat your oven to 400°F (200°C). Spread the spiced chickpeas on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. Alternatively, you can pan-fry the chickpeas in a skillet over medium heat with a little extra olive oil, stirring frequently, until they're crispy – about 10-15 minutes. Honestly, sometimes I just eyeball it. Watch them carefully to prevent burning!
4. While the chickpeas are cooking, whip up the yogurt sauce. In a small bowl, combine 1/2 cup of plain yogurt (Greek or regular), 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 clove of garlic (minced), and a pinch of salt. Whisk it all together until smooth and creamy. If its too thick, just add a splash of water
5. Prep the other bowl components. Dice half of an avocado. Chop up some fresh cilantro. Crumble a bit of feta cheese (if using). Get creative! I sometimes throw in some sun-dried tomatoes
6. Assemble your masterpiece! In a bowl, layer the cooked quinoa, roasted chickpeas, diced avocado, chopped cilantro, and crumbled feta (if using). Drizzle generously with the yogurt sauce. Add a sprinkle of paprika or a dash of hot sauce for extra flavor. Enjoy immediately! I like to add a squeeze of lemon at the end too.