1canreduced sodium chickpeas(15 ounces) rinsed and drained
1/3cupraw almondstoasted and coarsely chopped
1/3cupred onionfinely diced
2tablespoonsfresh Italian flat leaf parsley,chopped
Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
Line a 9x13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 week.