Roasting chickpeas in the oven with halved cherry tomatoes crisps them up to be mixed with quinoa and arugula in this tomato chickpea salad.
1–15 ounce can chickpeas
1–1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1–1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint cherry tomatoes, halved
3/4 cup quinoa, rinsed and drained
1–1/2 cup water
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
2 scallions, thinly sliced
3 ounces baby arugula
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on one of the prepared sheet pans.
Place the cherry tomatoes in a single layer on the other prepared sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt & 1/4 teaspoon black pepper.
Roast the chickpeas and tomatoes for 20-25 minutes. The chickpeas should be crisp and browned. Make sure to gently shaking the pan about halfway through cooking. The tomatoes should be slightly wrinkled at the edges.
In a small saucepan over medium high heat, bring the quinoa and water to a boil. Add the salt & pepper. Cover and simmer for 12-15 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool to room temperature.
In a large bowl, carefully stir together the chickpeas, tomatoes, quinoa, scallions and arugula. The tomatoes will fall apart a little bit. Season with additional salt & pepper as desired.