Oven Roasted Vegetable Quinoa with Crunchy Chickpeas

Preheat your oven to 400 F.

Drain and rinse the chickpeas and then pour them onto a non-stick baking sheet. Drizzle with about 2 tablespoons of olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.

While the chickpeas are going, get a small pot of water boiling, and blanch the green beans by putting them into the boiling water for about 3-4 minutes. Then remove them from the water and drain.

Add the beans, peppers and zucchini to another non-stick sheet pan and pour on the remaining olive oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.

In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Then remove it from the heat and set aside.

While the veggies are cooking, add the vegetable oil, vinegar, honey and Dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly. Shake it up until it is all combined then set aside, do not refrigerate.

Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.

In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion and 1/4 cup chopped parsley. Top with the roasted chickpeas and then pour on the dressing. You may not need all of the dressing. Toss to coat completely and then serve hot with the extra chopped parsley for garnish.