Preheat oven to 425ºF (200ºC / gas mark 7)

If you are using freshly boiled, defrosted or canned chickpeas, drain and rinse the chickpeas and pat dry with a paper towel.

Core, deseed and chop the red capsicum in ½-inch pieces.

Toss the chickpeas and red capsicum on a baking tray with 1 tbsp olive oil, cumin, paprika, garam masala, and salt.

Roast for about 20 minutes till the chickpeas are lightly browned and the capsicum is softened. Remove from the oven and keep aside.

Meanwhile, rinse the quinoa in a fine sieve and let drain. Heat 1 cup water in a small pot. Add the rinsed quinoa along with 1 tsp olive oil and a little salt. Bring to a boil and then let it cook on low heat until all the water is absorbed and the quinoa is cooked. Remove from heat.

While the quinoa and chickpeas are cooking, prep all the vegetables and herbs. Zest the lemon and halve.

For the vegan yogurt dressing: Whisk together 2 tbsp almond yogurt, 2 tsp olive oil, ½ tsp lemon juice, salt, and black pepper.

Squeeze half the lemon juice into the cooked quinoa. Add the lemon zest, chopped cucumber, tomato, dill, and parsley. Mix together and adjust for salt and pepper.

To serve: Divide the quinoa into bowls, top with roasted chickpeas and capsicum, sprinkle some vegan ricotta, and drizzle with vegan yogurt dressing. Serve with lemon on the side.