Filippo Berio Quinoa Salad with Roasted Zucchini and Fresh Mint

Ingredients

• 2 cups cooked quinoa
• 2 cups canned chickpeas, drained and rinsed
• 3 tbsp Filippo Berio Organic Extra Virgin Olive Oil
• 2 tbsp lemon juice
• 2 tbsp chopped mint
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 cup shredded Parmesan cheese
• 4 cups mixed greens
• 1/4 cup chopped pistachios
• Lemon wedges, for serving
• 3 zucchini, cut into chunks
• 2 tbsp Filippo Berio Olive Oil
• 1 tsp chopped fresh thyme
• 1 clove garlic, minced
• 1/4 tsp salt
• Pinch hot pepper flakes