Ingredient

• 3 cups cooked quinoa, from 1 cup uncooked
• 2 Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 avocados, diced
• Pickled Red Onions
• Fresh mint and/or parsley leaves
• Aleppo pepper
• Garlic Yogurt Sauce, see note
• 1½ cups cooked chickpeas, drained, rinsed, and patted dry
• Extra-virgin olive oil, for drizzling
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• Pinch of cayenne pepper

Direction

1. Cook the quinoa according to this recipe.
2. Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
4. Assemble bowls with the quinoa, smoky chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, mint, and pinches of Aleppo pepper. Drizzle with garlic yogurt sauce and serve.