Step 1

Preparing the chickpeas: Use a large bowl and add the rinsed and drained chickpeas, the olive oil, garlic, paprika, lemon juice, crushed pepper flakes and mix everything together until the chickpeas are coated. Add to a pan and stir for 3-4 minutes then transfer into a clean bowl.

Step 2

Prepare the vegetables: Cut the zucchini, carrot and bell pepper in circles. Wipe clean the pan you used for the chickpeas (if needed) and add the vegetables, some olive oil, crushed pepper flakes and garlic. Cover with a lid for 2-3 minutes and then cook uncovered, stirring for 4-5 minutes. Another option here would be to prepare the vegetables on the grill or in the oven at 180C/350F for 15-20 minutes (I do find I need more oil to not let them dry out in the oven).

Step 3

Cashew sauce: Soak the cashews overnight or use boiling water to cover the cashews for 5-10 minutes, so that they get soft and become easy to blend. Remove soaking water, add the cashews to a blender, the garlic, lemon juice, salt and about a 1/3 cup of water. Blend until smooth. If needed add water 1 tbsp at a time to achieve desired consistency. In my experience 1:1 is a great ratio for cashew sauce.

Step 4

Mixing the salad: Thinly chop a cucumber, cherry tomatoes, dill, red onion. Add to a bowl, then some olive oil and salt, mix and you're ready.

Step 5

Assemble the bowls. Add chickpeas, then roasted vegetables, the salad olives and chopped radishes and sprinkle dill and the garlic sauce on top. Enjoy!