Roast the sumac chickpeas

• Preheat oven to 425°F. 

• Combine chickpeas, sumac, 1 tablseppon olive oil, and a pinch of salt and pepper on baking sheet and roast until crispy, about 18 to 20 minutes.
  (4-serving meal: use 2 tbsp olive oil.)

 Cook the quinoa

• Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan over high heat. 

• Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 14 minutes.

• Transfer to large bowl to cool slightly.
  (4-serving meal: use 2½ cups water.)

Roast the vegetables
On separate baking sheet, combine radishes, green beans, 2 tsp olive oil, and a pinch of salt and pepper and roast until vegetables are lightly browned, about 12 to 15 minutes.
(4-serving meal: use 4 tsp olive oil.)

Make the quinoa tabouli
Add tomatoes, parsley, scallion, diced cucumber, garlic, lemon juice, quinoa, 2 tsp olive oil, and a pinch of salt and pepper to bowl with quinoa and stir to combine.
(4-serving meal: use 4 tsp olive oil)

Serve

• Divide quinoa tabouli between bowls.

•  Top with sumac chickpeas and roasted vegetables. 

• Drizzle with tzatziki. 

• Enjoy!