Ingredients

• 1 540 ml can chickpeas , rinsed and drained
• 2 tablespoons olive oil (approx)
• 1 teaspoon smoked paprika
• 1 teaspoon each ground cumin and tumeric
• 1/4 teaspoon cayenne pepper (optional)
• salt and pepper
• 3 tablespoons pumpkin seeds

Salad:

• 6 cups mixed baby spinach and watercress
• 1 cup cooked quinoa
• 6 radishes , thinly sliced
• 4 cooked beets , sliced into rounds
• 4 hard-cooked eggs , sliced lengthwise
• 3 tablespoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• 1 pinch salt and pepper