1 cup chickpeas | cooked
1 cup red bell peppers | sliced
1 cup red onions | sliced
2 tbsp tamarind paste
¼ cup date syrup
¼ cup key lime juice
½ tsp key lime zest
1 tbsp grapeseed oil
¼ tsp sea salt
In a baking tray, add all of the first 3 ingredients. Drizzle with grapeseed oil and sea salt, then bake at 400 degrees for 25 minutes Mix well, then bake for 2½ hours at 250 degrees F.
Add all the remaining to a bowl. Mix well. Then add the roasted chickpeas and veggies.
Toss and enjoy with cooked quinoa!