Preparation time: 30 mins
Serves: 2
1 small red onion
6 radishes
1 lime
50ml rice vinegar
1 400g tin of chick peas, drained
1 clove of garlic
1 tbsp ground cumin
80g California walnuts, toasted (plus a few extra halves to garnish)
Medium bunch of coriander (reserving a few leaves for garnish)
1 tbsp olive oil
1 pouch of pre-cooked quinoa
2 tsp olive oil
4 tbsp hummus
2 handfuls of green salad leaves
1 piece of flatbread, toasted