Mediterranean Quinoa Grain Bowl with Crispy Chickpeas & Edamame

Method

1. Preheat oven to 200°C/400°F. Pat chickpeas completely dry with a clean kitchen towel - this is crucial for achieving maximum crispiness

2. Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt and pepper. Spread in a single layer on a baking sheet

3. Roast chickpeas for 25-30 minutes, shaking the pan halfway through, until golden and crispy with a satisfying crackling sound when shaken

4. While chickpeas roast, cook quinoa according to package directions using vegetable broth for added flavor. Fluff with a fork and let cool slightly

5. Steam edamame according to package directions until tender but still bright green, about 4-5 minutes. Drain and refresh under cold water

6. Whisk together tahini, remaining olive oil, lemon juice, and 2 tbsp water until smooth and pourable. The dressing should have a glossy, emulsified appearance

7. Divide quinoa among bowls. Arrange roasted chickpeas, edamame, cherry tomatoes, and cucumber in sections over the grain

8. Drizzle generously with tahini dressing and top with crumbled feta and fresh parsley. The contrast between warm chickpeas and cool feta creates textural intrigue