This salad is a protein bomb! The quinoa and chickpeas really are excellent together, combined with the roasted cherry tomatoes, lemon and herbs give you a great dish for lunch or dinner. And it’s pretty to the eye as well!
Ingredients: 
1/2 cup dry quinoa
1 cup chickpeas (i use frozen, you can also use canned)
1 cup cherry tomatoes, cut in half
lemon juice
paprika
olive oil
chilly flakes
cumin
fresh thyme and basil leaves
salt + pepper
How to:
- Preheat the oven to 190C.
- Prepare two baking trays with parchment paper – one the one place your chickpeas and on the other your tomatoes.
- Sprinkle the tomatoes with some olive oil, salt + pepper.
- On the chickpeas, put olive oil, cumin, paprika, lemon juice, chilly flakes, salt and pepper – these are all to taste.
- Cook the chickpeas until they become crisp – should take around 35 minutes and the tomatoes until soft, should take around 10-15 minutes depending on their size.
- Place the quinoa in a pan with 1 cup water and some lemon juice and cook.
- While everything is being cooked, prepare your dressing: place the olive oil, lemon juice the herbs, salt + pepper in a bowl and mix together.
- When everything is cooked mix together and add the dressing. Enjoy
Maggie's Food Stories 