Quinoa Salad with Chickpeas and Zucchini

16  ounces		chickpeas
1		whole lemon
3  tablespoons		olive oil
2		cloves garlics
3  teaspoons		cumin seeds
1  teaspoon		turmeric
1  teaspoon		paprika
1-1/2  cups		water
3/4  cup		quinoa
1  teaspoon		salt
4		zucchinis
4		green onions (spring onions)
1/4  cup		parsley
1-1/2  ounces		pine nuts

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa Salad with Chickpeas and Zucchini ingredients. The serving size for any ingredient in Quinoa Salad with Chickpeas and Zucchini may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Drain and rinse chickpeas. Mince garlic cloves. Combine chickpeas, lemon juice, 1 T olive oil and garlic cloves in a large bowl. Set aside.



Heat 1 T olive oil over medium high heat. Add cumin seeds, ½ tsp turmeric and ½ tsp paprika. Stir for one minute. Add water, quinoa and salt. Bring to a simmer then reduce heat to low. Cover and simmer until the water is absorbed- about 15 minutes.
Slice zucchini. Heat 1 T olive oil in a pan over medium high heat. Add zucchini, ground cumin, ½ tsp turmeric and ½ tsp paprika to the pan. Cook until zucchini until it starts to caramelize- about 7 minutes.
Slice green onions (spring onions) and chop parsley.
Combine zucchini, quinoa, chickpeas, pine nuts, parsley and green onions (spring onions). Enjoy!
Curves Complete Phases 1 and 2: Enjoy as is.Phase 3: Consider serving with feta cheese and/or grilled chicken.