|Reheat the chickpeas and cooked quinoa in a pan, on a low heat. |
Wash the salad leaves of your choice and arrange in a plate. Drizzle with a bit of dressing.
Add the quinoa and chickpeas, pomegranate seeds.
Gently heat the almond flakes in a pan, on a very low heat. Watch them carefully so they don't burn. When ready add the almonds to the salad. Drizzle a generous amount of the dressing all over the salad and enjoy.