Warm bowl of crispy paprika-lemon chickpeas with herbed quinoa, roasted squash, and yogurt-feta sauce

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   2. In a bowl, toss the squash with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the honey. Spread the squash on the sheet pan and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

3. 3

   3. Meanwhile, dry the chickpeas very well with a clean towel. Toss them with 15 ml (1 tbsp) olive oil, the smoked paprika, ground cumin, garlic powder, 1/4 teaspoon salt, and a little black pepper. Place them on another tray or on an open section of the pan and roast at 220°C / 425°F for 20 to 25 minutes, shaking once, until crisp.

4. 4

   4. In a medium saucepan, combine the rinsed quinoa with the water or vegetable broth and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat and let rest for 5 minutes; then fluff with a fork.

5. 5

   5. Add the lemon zest, half of the lemon juice, parsley, mint, and 15 ml (1 tbsp) olive oil to the quinoa. Mix well and adjust with an extra pinch of salt if needed.

6. 6

   6. Make the sauce by mixing the Greek yogurt, crumbled feta, and the remaining lemon juice, plus 2 to 3 tablespoons of water if you want a looser texture. Season with a pinch of salt and black pepper, stirring until creamy.

7. 7

   7. To serve, divide the herbed quinoa among 4 bowls. Top with the roasted squash, crispy chickpeas, and red onion. Finish with the yogurt-feta sauce and sprinkle the pumpkin seeds over the top.

8. 8

   8. Serve immediately to keep the contrast between the warm quinoa, tender squash, and crispy chickpeas.