1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup (optional)
¼ cup toasted pine nuts
Bring water to boil in a medium size pot over high heat. Add the quinoa and reduce to a simmer. Cover with a lid, and cook until quinoa is fully cooked and fluffy.
Preheat oven to 400°F. Combine chickpeas, 1 tablespoon olive oil, brown sugar, cumin, kosher salt, cinnamon and red pepper flakes in a bowl and toss well. Transfer mixture to a parchment paper-lined baking sheet and roast in oven, shaking pan occasionally, about 20 minutes, until chickpeas are golden brown and crispy.
In a small jar with a tight-fitting lid, combine lemon zest and juice, maple syrup (or agave) and remaining 2 tablespoons olive oil. Cover with lid and shake until well blended. Season to taste with salt and pepper. Stir in mint and set aside.
To serve, toss arugula (if using) and quinoa together with half the vinaigrette and divide evenly among four bowls. Spoon roasted chickpeas over top and garnish with pine nuts. Drizzle with remaining vinaigrette, if desired.
Adapted from "Couscous with roasted spiced chickpeas and pine nuts", Style at Home Magazine, July 2011
Recipe by Vegangela at http://www.vegangela.com/2011/08/31/quinoa-with-roasted-spiced-chickpeas-pine-nuts/