Method

Roasted Chickpeas 1. Drain the chickpeas well. Spread them on a large plate or tray and pat dry with paper towel.

2. Heat up a heavy-bottomed pan on a medium-high heat. Pour 1 Tbsp of olive oil in the hot pan and wait for the oil to heat up.

3. Add the drained chickpeas into the hot oil, they should sizzle when they hit the pan.

4. Let the chickpeas roast slowly, giving them a stir from time to time so that they don’t burn – a little char here and there is fine

5. Take the pan off the heat and sprinkle the chickpeas with the spices and salt. Mix to coat evenly. Keep on stirring on a few seconds – the spices will toast gently in the residual heat.

Dressing 1. Mix all the dressing ingredients in a medium mixing bowl.

2. Season with salt and pepper to taste.

Quinoa 1. To cook quinoa, put it in a pot with a lid. Cover with 1 ½ cups of water and put the lid on.

2. Simmer on a low-medium heat until all of the water has been absorbed.

3. You may need to add a little more water.

4. Once the water has been absorbed, switch the heat off and allow it to rest, covered, for a further 5 minutes.

Salad 1. Massage a little bit of olive oil into the kale leaves to soften them. Set aside for a few minutes.

2. In a mixing bowl combine the chickpeas, quinoa, carrots, red capsicum, spinach, pomegranate seeds and olives.

3. Chop the softened kale and add it to the rest of the ingredients.

4. Stir the dressing through the salad. Taste and adjust the seasoning as required.

5. Divide between two bowls, add a dollop of hummus to each bowl and sprinkle with fresh hearbs and dukkha