• prep: 12 hr 10 min
• cook: 15 min
• total: 12 hr 25 min

servings:

• 1 cup (200g) dried chickpeas
• 1 cup cooked quinoa* (I like red for its color, but you could use any variety.)
• 1 small onion, peeled and roughly chopped (168g once trimmed)
• 3 or so scallions, ends trimmed and roughly chopped (36 g once trimmed)
• basil, cilantro, parsley, whatever you like, a small handful (25 g of each roughly)
• 2 tsp. kosher salt
• 11/2 tsp. smoked paprika
• crushed red pepper flakes to taste
• 1 small zucchini, grated (185 g once grated)
• grapeseed oil for frying
• serve with naan, lettuce, tahini sauce (so yummy!), pickled red onions, Sriracha (or other hot sauce, optional)

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