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1
Preheat your oven to 400 F.
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2
Drain and rinse the chickpeas and then pour them onto a non-stick baking sheet.
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3
Drizzle with about 2 tablespoons of olive oil and then sprinkle on the cumin, and season with salt and pepper to taste.
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4
Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.
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5
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.
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6
Then remove them from the water and drain.
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7
Add the beans, peppers and zucchini to another non-stick sheet pan and pour on the remaining olive oil.
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8
Season to taste with salt and pepper and toss to coat.
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9
When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.
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10
In a small pot over medium low, add the butter and melt until bubbly.
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11
Add the sliced onion and stir.
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12
Cook over medium low for 15-20 minutes until softened and caramelized.
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13
Then remove it from the heat and set aside.
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14
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.
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15
Shake it up until it is all combined then set aside, do not refrigerate.
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16
Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size.
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17
The other vegetables should be cooked through and beginning to brown a bit.
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18
If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.
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19
In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion and 1/4 cup chopped parsley.
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20
Top with the roasted chickpeas and then pour on the dressing.
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21
You may not need all of the dressing.
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22
Toss to coat completely and then serve hot with the extra chopped parsley for garnish.
