Start by rinsing the quinoa thoroughly in a strainer and then cooking it according to package directions. Let cool in the fridge.
Make the dressing by first, zesting the Lemon and then cut in half and add the juice from only half of the lemon to a mixing bowl. Also to the bowl, add the sour cream, lemon zest, honey, yellow mustard, parsley. Whisk the ingredients together. Add a dash of salt and fresh ground pepper. Taste for seasoning and add more salt & pepper if needed.
Make the roasted chickpeas by first draining and rinsing them in cold water. Pat dry with paper towel and place on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat each chickpea with seasoning. Place in preheated oven and roast for 25 minutes.
While the quinoa and chickpeas are cooking, prep all of the veggies! Dice the red pepper and chop the kale. Finely slice the scallion.
Slice the Pomegranate in half and then holding one half upside down, hit the back with a mallet or the back of your knife to knock out the seeds.
To a large mixing bowl, add the cooled quinoa, chickpeas, kale, red pepper, pomegranate, scallion, dressing and crumbled feta. Then mix to combine.
Store in pre-portioned lunch containers, serve as a side or as a main dish. Enjoy!