1. Preheat the oven to 400 degrees F.

2. Add the fennel, carrots, and onion to a parchment-lined sheet pan. Drizzle with a bit of olive oil, garlic, salt, and pepper. Roast in the oven for 35-45 minutes until nicely roasted. Make sure to move the veggies around about halfway to prevent one side from burning.

3. Rinse the quinoa well and then add it to a pot with a ratio of 1 c. quinoa to 1.5 c. liquid. Bring to a boil, cover, and reduce heat. Let it simmer for ~15 minutes until the liquid is absorbed and it can be fluffed with a fork. Add the quinoa to a parchment-lined sheet pan, drizzle a bit of olive oil, and roast in the oven to “toast it,” a bit which will take around 10-15 minutes. Move the quinoa periodically to prevent burning.

4. In a large bowl, combine the rinsed chickpeas, a bit of lemon zest, juice of 1 lemon, the mint & and parsley, with some salt and pepper. Marinate for ~5-10 mins.

5. Add in the roasted veggies, and toasted quinoa and gently combine.

6. Top with the crushed pistachios & and a drizzle of the balsamic glaze/reduction. Enjoy!