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Spring Quinoa, Kale and Roasted Chick Pea Bowls – – cooked chickpeas, drained and rinsed, extra-virgin olive oil, for drizzling, bunch watercress or spinach or any other dark leafy salad, kale leaves, chopped (about 3 loose packed cups),  juice of ½ lemon, more to taste, cooked quinoa, pomegranate seeds, avocado, cubed, mixed fresh herbs (I used mint and coriander), Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss them with a drizzle of olive oil, and a few pinches of salt and pepper. Roast until golden brown and crisp, about 20 minutes.; Make the pesto by pulsing the hemp seeds, peas, garlic and a few generous pinches of salt and pepper in a food processor. Add the watercress and basil and pulse again then add the lemon juice and Dijon mustard. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings. Chill until ready to use.; Place the kale into a large bowl and drizzle with olive oil, salt, pepper and a squeeze of fresh lemon juice. Massage the leaves until they soften and wilt down. Add the quinoa, watercress, and herbs and toss it all together. Season to taste with additional olive oil, lemon juice, salt and pepper, tossing to coat all salad leaves. Add the roasted chickpeas, the avocado and the pomegranate seeds and serve with a dollop of pesto.; – Link to Super Pea Pesto <a href="http://theclever.kitchen/recipe/super-pea-pesto/">http://theclever.kitchen/recipe/super-pea-pesto/</a>