1. Wash/rinse the quinoa. Add together with the water and a pinch of salt to a small pot and bring to a boil. Reduce the heat and let the quinoa cook according to the instructions on the package – mine was cooking for 15 minutes over low heat and then steaming (covered) for another 10 minutes in the pot off the heat. You can cook quinoa in advance and keep it in the fridge until you are ready to continue.

2. Preheat the oven to 390°F (200°C). Drain the chickpeas, drizzle with some olive oil, season with salt and pepper, and mix. Place them on a baking sheet – only on one half – add the cooked quinoa on the other half. Drizzle the quinoa with some oil and season with salt and pepper as well. Place the baking sheet in the upper third of the oven and bake/roast the chickpeas and quinoa for about 15 minutes. Mix/flip everything and continue baking/roasting for another 10-15 minutes. The chickpeas should have gotten some color and the quinoa should be slightly crispy. Take out of the oven and let cool down.

3. While chickpeas and quinoa are cooling down, you can prepare the veggies. Wash and dry the bell pepper and tomato and cut into small cubes. Peel the onion and dice finely. Cut the cucumber into small pieces. Cut the avocado in half and remove the stone. Peel the avocado and cut the flesh into small pieces. Rinse the white beans from the can. Add everything to a large bowl and mix to combine. When the chickpeas and quinoa are ready and cooled down, add them to the bowl as well and mix.

4. Peel and finely mince the garlic for the dressing. Add together with the oil, vinegar, lime juice, and maple syrup to a small bowl or cup. Season with some chili flakes (optional), salt, and pepper and mix to combine. Pour over the salad, mix, and let the salad sit for 15-20 minutes, so everything has the chance to get to know each other.

5. Sprinkle with some chopped parsley before serving and enjoy!