Roasted Broccoli & Chickpea Salad

Place the broccoli on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook for 10-15 minutes, or until golden. Set aside.

Place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain any excess water). Set aside.

Heat a medium frying pan over a medium-high heat, add the rest of the olive oil, chickpeas, garam masala and crushed walnuts and stir to coat in the spices for 2-3 minutes. Season with salt and pepper and remove from the heat.