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Quinoa and Roasted Chickpeas with Avocado, Red Onions and Pistachios Recipe
This quinoa and roasted chickpea salad is a delicious and healthy lunch or dinner option. A satisfying and flavorful dish is created by combining nutty quinoa, crispy roasted chickpeas, creamy avocado, sweet red onion, and crunchy pistachios. The smoky paprika and garlic powder give the chickpeas depth of flavor, while the olive oil binds everything together.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper in a medium bowl.
- Place the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, or until golden and crispy.
- Meanwhile, rinse the quinoa and cook according to package directions.
- Combine the cooked quinoa, roasted chickpeas, diced avocado, chopped red onion, and chopped pistachios in a large mixing bowl.
- To combine, toss everything together thoroughly.
- Drizzle the quinoa with the remaining tablespoon of olive oil and toss to coat.
- Serve hot or cold.
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