roasted chickpea super grain bowl

Roasted chickpeas

  • 2 16 oz cans chick peas
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • Dash of cayenne pepper
  • Salt

Celery salad

  • 4 stalks of celery, thinly sliced at an angle
  • 1/4 red onion, finely chopped
  • 2 tbsp white balsamic vinegar (or sherry vinegar or lemon)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Super grains

  • 1 cup super grains (combo of white + red quinoa, millet and buckwheat), or red quinoa
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • Drizzle of white balsamic + olive oil
  • Pinch of salt

To serve:

  • 4 large handfuls of spinach or arugula
  • More parsley, if desired
  • Squeeze of lemon, if desired

For the roasted chickpeas

Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and pat them dry with a paper towel or a clean kitchen cloth. Combine the oil, paprika, garlic powder, turmeric, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Spread the chickpeas out in a single layer on a parchment-lined baking sheet. Bake until they are golden and crispy, about 30 – 40 minutes, tossing halfway through

For the celery salad

In a large bowl, combine the onion and cover with the vinegar and pinch of salt. Let sit for about 10 minutes, then add the celery, dash more salt, pepper, and olive oil. Mix well and let marinate for 10 more minutes (the longer the better)! Season to taste.

For the super grains

Cook the super grains according to the package. For mine, I do 1 cup grains to 2 cups water, bring to a boil, then reduce heat and cover for 18 minutes. Combine all ingredients and mix well.

To serve

Line bowls with large handfuls of greens. Top with grains, celery salad, roasted chickpeas, parsley, a generous squeeze of lemon + a pinch of salt. Enjoy!