Quinoa Salad with Roasted Chickpeas

• Spread the chickpeas, sweet potato, onion and garlic over a parchment-lined baking sheet.
• Toss with the Middle Eastern-style spices and a drizzle of olive oil. Season with salt and pepper to taste.
• Roast the vegetables for 20 - 22 minutes, tossing halfway through.

• Bring plenty of water to a boil in a pot or saucepan and crumble in the stock cube (see pantry for amount).
• Boil the quinoa for 8 - 10 minutes, then drain and set aside.
• Heat a frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.

• Remove the radish leaves and cut the radishes into thin slices.
• Cut the cherry tomatoes in half and cut the lemon into wedges.
• In a salad bowl, mix the quinoa with the radish, cherry tomatoes, arugula, extra virgin olive oil and the juice of 1 lemon wedge per person. Season with salt and pepper to taste as preferred.

Did you know... radish leaves are edible, and they're full of calcium, iron, vitamin A and vitamin C! Simply rinse off the leaves, then mix them into a salad.

• Roughly chop the parsley and the mint leaves.
• Peel and finely chop the roasted garlic.
• In a small bowl, mix the coconut yogurt with the parsley, mint, garlic and the juice of 1 lemon wedge per person.
• Season with salt and pepper as preferred.