Coconut Turmeric Chickpeas with Quinoa and Mint Yogurt Sauce

I love chickpeas; they are probably my favorite plant-based protein, so I am always looking for new ways to make them. They taste delicious in the combination of coconut milk and turmeric, but add in that creamy mint yogurt sauce, and you've got a double whammy of flavor — and health. 

Ingredients (serves 2)

• 2 cups cooked quinoa (about 1 cup uncooked)
• 1 cup coconut milk
• 1 15 oz can of chickpeas, rinsed and drained
• 1 teaspoon turmeric
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 2 cups arugula

Ingredients for Mint Yogurt Sauce

• 1 cup Greek yogurt
• 1/3 cup mint leaves
• Juice of 2 lemons
• 1 tablespoon extra-virgin olive oil

1. Prepare quinoa according to package. While quinoa is cooking, make the mint yogurt sauce by blending ingredients in a blender or food processor until mint is processed and smooth.

2. In a large pan, heat up coconut milk on medium heat until it just begins to boil. Lower to medium-low, and add in chickpeas, turmeric, dried oregano, and parsley. Simmer for about 2 to 3 minutes.

3. While chickpeas are simmering, add quinoa to a bowl along with arugula. Add coconut chickpeas, and top with a dollop of mint yogurt sauce. Serve warm.