The perfect side dish.
Add the chickpeas to a lined pan. Sprinkle with turmeric and chilli powder. Add to oven at 180C. Cook for 40 minutes or until crispy.
Add cooked quinoa and black rice to a bowl. Pour in the kale slaw mix.
Add mint, parsley, sunflower and pumpkin seeds to the bowl. Mix everything together.
Pull the chickpeas out of the oven and pour into the bowl.
Pour the dressing on top and toss everything together.
Exclusive recipe from Christina Sternberg.
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