Spiced Almond, Chickpea & Quinoa Salad

INGREDIENTS (SERVES 2)

FOR THE SALAD:

100g quinoa (rinsed)

400g can of chickpeas (drained, rinsed and air dried)

1 red pepper (chopped into small chunks)

Half a medium aubergine (chopped into small chunks)

1 small red onion (peeled and sliced)

60g almonds (flaked or whole)

20g pumpkin seeds

20g sunflower seeds

1 teaspoon ground cumin

1 teaspoon paprika

Pinch of chilli flakes

Large handful of watercress

Olive oil

Salt and pepper

FOR THE DRESSING:

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Juice of ½ a lemon

Approximately ½ teaspoon honey (or maple syrup if vegan)

METHOD

1.      Preheat oven to 180° fan.

2.      Place the red pepper, aubergine, and onion in a roasting tin, drizzle with olive oil and sprinkle with salt.

3.      Add the almonds, seeds, and chickpeas to another roasting tin and sprinkle with the cumin, paprika and chilli flakes. Lightly drizzle with olive oil and stir to ensure even coverage of the oil and spices.

4.      Put both roasting tins in the oven and cook for approximately 25 minutes until the veg is soft and the almonds etc are crunchy.

5.      Meanwhile, cook the quinoa according to the instructions on the packet.

6.      While everything is cooking, mix the dressing ingredients together.

7.      Once the veg, spiced mixture and quinoa are cooked combine these elements with the dressing and season with salt and pepper.

8.      Add the watercress and stir through gently.