I made this Spring buddha bowl using some quinoa and watercress hummus leftovers. It is such a healthy lunch!
I serve it drizzled with some of my creamy rhubarb vinaigrette but you can use any type of dressing you like (or none at all!).
I roast the chickpeas to add some crunch but you can just use them straight from the can. As I usually make extra roasted chickpeas so I can use them later, this recipe calls for one 400g can of chickpeas. Reduce this amount if you need.
This recipe makes enough for one person and can easily be doubled up.