Soak chickpeas overnight.

Preheat the oven to 180 degree centigrade.

Drain water from chickpeas and pat dry.

Place the chickpeas on a baking tray in a single layer.

Drizzle 1 teaspoon of oil over the chickpeas, sprinkle some salt.

Roast in the oven for 20-30 minutes until golden and crisp.

Cool the chickpeas completely.

Store in an airtight container for up to 3 days.

Place the quinoa in a saucepan, add 2 cups of water, salt and olive oil.

Bring to a boil.

Reduce heat to low, cover, and cook until water is absorbed.

Let the quinoa rest in the pan for 10-15 minutes.

Fluff up the grains using a fork.

In a wide pan, add a tablespoon of olive oil.

Add chopped spring onions, green chilies, garlic, and zucchini.

Stir fry until zucchini is lightly roasted (about 2 minutes).

Add chopped tomatoes and sauté until soft.

Stir in dill leaves, cooked quinoa, and roasted chickpeas, toss gently.

Sprinkle dried or fresh oregano and toss again.

Check the salt and spices and adjust to taste.

Turn off the heat and serve.

Squeeze lime juice over just before serving.

Garnish with green onions.

Serve with Olive & Tofu In Harissa Curry Recipe.