- Preheat the oven to a high temperature (I had mine at 250 C) and mix the chickpeas and with 1 T of the oil and just under 1/2 t of salt. Simultaneously mix the cauliflower with the remaining oil and salt. Roast them in separate baking dishes until the cauliflower begins to brown and the chickpeas are toasted, but not quite crunchy. Set aside.
- Meanwhile prepare the quinoa by simmering it in the water until soft (when all the water is absorbed and it 'pops'), about 20 minutes. Stir frequently while cooking, and fluff with a fork when done.
- While the vegetables roast and the quinoa simmers, combine all of the ingredients to make the blanc battu dressing. Add the spices and herbs to your tastes. It would also go wonderfully with fresh dill or basil.
- Allow the roasted vegetables to cool, and then combine with the black quinoa and dressing. Bon app!
I'm really looking forward to making this again, and will double the recipe and share :) I'd also like to continue experimenting with variations to the dressing (FYI the mayo substitute also included half an egg yolk and more oil, but I found the texture of this mix was just right). Lastly, I'll be keeping a stash of herbed, toasted chickpeas on hand whenever possible! They are unbelievably good.