Quinoa Salad with Chickpeas and Roasted Vegetables

1Preparation Preheat the oven to 400°F (200°C).

2Roasting the Vegetables In a large bowl, toss the chickpeas, bell peppers, zucchini, and red onion with olive oil (3 tablespoons), cumin, smoked paprika, salt, and pepper until well coated.

3Roasting the Vegetables Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.

4Cooking the Quinoa While the vegetables are roasting, cook the quinoa according to package instructions.

5Preparing the Dressing In a small bowl, whisk together the olive oil (3 tablespoons), lemon juice (2 tablespoons), garlic (1 clove), Dijon mustard (1 teaspoon), salt, and pepper to make the dressing.

6Cooling the Ingredients Once the quinoa and vegetables are cooked, let them cool slightly.

7Assembling the Salad In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.

8Assembling the Salad Drizzle the dressing over the salad and toss gently to combine.

9Serving the Salad Garnish with fresh parsley before serving.