Step 1

Preheat the oven to 400 degrees F.

Step 2

Cook the quinoa per the package directions. I like to cook it with bone broth instead of water for extra protein.

Step 3

Drain the 2 cans chickpeas and toss in 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Then, place on a sheet tray and bake for 15 minutes until roasted and crispy. You can also do this in the air fryer, which I prefer.

Step 4

Zest and juice the 2 lemons into a large bowl. Add the 1/4 cup olive oil and 1 tsp salt and mix. Then, add the 8 oz herb goat cheese, crumbeled, 1 bunch mint, dill, cilantro (diced), 1 avocado (diced), 8 oz petite peas, 2/3 cup pistachios (chopped), 2/3 cup golden raisins, 1/2 red onion (diced), 1 english cucumber (diced), and 1/2 cup banana peppers (diced) to the same bowl.

Step 5

Once the quinoa and chickpeas are done, add them to the bowl with the rest of the salad. Give everything a good stir and enjoy!