Prep & cook chickpeas, capsicum & onion. In a bowl toss chickpeas, capsicum, turmeric, cumin seeds, cashew nuts, 1/4 tsp salt and 1/4 tsp oil together. Spread spiced chickpeas and capsicum and onion wedges across a lined oven tray. Roast for about 18 minutes, until tender.
Cook cauli pearls. Spread cauli pearls across a second lined tray and roast for about 16 minutes, until tender.
Make tahini dressing. Combine ingredients in a small bowl and season.
Prep & build bowls. Arrange kale, cauli pearls, spiced chickpeas and capsicum, onion, radish, tahini yoghurt and hummus into bowls or lunch containers.
Notes
Nutritional Info (per serve) Energy (kJ): 1366 Energy (Cal): 326 Carbohydrate (g): 40.0 Protein (g): 16.7 Fat (g): 10.9 Saturated Fat (g): 2.0 Sugars (g): 15.4