Cumin Chickpea and Tomato Quinoa Salad

I'm sure you've figured this out but I think chickpeas (aka garbanzo beans) are quite divine. Their innate starchiness makes them perfect for roasting and provides a distinct satiety needed in vegetarian dishes. Here is a recipe I made last week for my Wellness for Life cooking class. When making it for my audience I used cherry tomatoes however in preparing it again the other night I used heirloom tomatoes, compliments of River Dog Farm.

You only need 1 cup of tomatoes but buy extra for a beautiful panzanella salad or simply sliced heirlooms with fruity olive oil, basil, and sea salt. The point is, tomatoes are only around once a year and now is the time to eat up. Enjoy!

Cumin Chickpea and Tomato Quinoa Pilaf

Serves 4 as a side dish

• 2 cups of water

• 1 cup quinoa, picked over and rinsed

• 1 15 ounce can of chickpeas, rinsed and drained

• 1-2 medium red onions, sliced into half moons

• 3 tbs. extra virgin olive oil plus an extra drizzle

• Juice of 1/2 a lemon

• 1 tsp. cumin seeds

• 1/2 tsp. coriander, ground

• Dash of cayenne pepper

• 1 cup cherry or heirloom tomatoes, diced

• 1/4 cup fresh parley, chopped

• Sea salt to taste

Preheat the oven to 400 degrees. In a medium sauce pan add quinoa, water and a pinch of salt and bring to a boil. Reduce to a simmer and cook for 15 minutes.

In the meantime mix together chickpeas, onion, oil, lemon juice, cumin seeds, coriander, cayenne, and 1/4 tsp. sea salt and place in a baking dish. Put the dish in the oven and roast for 30 minutes, stirring half way through.

When the beans are done, transfer to a ceramic or stainless steel bowl. Mix in quinoa and add the tomatoes and parsley. Season with salt and an extra drizzle of olive oil to taste.