Instructions

1. Pre-heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
2. Add the chickpeas to the baking sheet and evenly coat them with the extra virgin olive oil and a pinch of sea salt.
3. Roast the chickpeas in the oven for 25 minutes; stir the chickpeas (or shake the pan) around halfway through. Remove the chickpeas from the oven, and allow them to cool to room temperature.
4. While the chickpeas are roasting, prepare the quinoa. Rinse the quinoa in a fine mesh sieve or strainer under cold water for a minute or until the water runs clear. (If your quinoa is pre-washed or based on preference, you may wish to skip this step.)
5. Cook the quinoa according to the manufacturer’s instructions. (Typically: bring 1 cup of quinoa and 2 cups of water to a boil in a medium-sized saucepan. Once boiling, reduce the heat, cover and simmer for approximately 15 minutes, or until the water has evaporated. Allow the quinoa to sit for 5-15 minutes; fluff with a fork and voila! Your quinoa is ready.)**
6. Make the Meyer lemon vinaigrette. In a blender or food processor with an S blade, combine Dijon mustard, brown rice syrup, Meyer lemon juice, Meyer lemon peel, and salt. Whirl away for a few seconds until smooth. Then stream or add in the olive oil, a bit at a time, until the vinaigrette fully emulsifies. Adjust seasoning(s) or sweetness level as you wish.
7. Add the quinoa (it’s okay if it’s a bit warm, but not too hot), snap peas, cucumber, radicchio, carrots, beets, radish and roasted chickpeas to a large bowl. Toss with half (1/2) of the Meyer lemon vinaigrette.
8. Top the quinoa salad with microgreens and pistachios as desired. Serve the salad with the remaining vinaigrette on the side for people to drizzle more atop as they wish.***