Roasted chickpeas, thinly sliced fennel, and a flavorful turmeric dressing make this plant-based curry salad a dish to remember.
Preheat oven to 400 degrees Fahrenheit. Mix chickpeas, vegetable oil, and salt and pepper, and spread in a single layer on a baking pan. Cook 22-25 minutes, or until golden and crispy.
Mix cooked quinoa, fennel, sunflower seeds, lemon slices (if using), and roasted chickpeas in a large bowl and set aside.
Whisk olive oil, vinegar, maple syrup, turmeric, cumin garlic powder, and salt and pepper. Pour dressing over salad and stir or toss until evenly coated.
To toast sunflower seeds: toss in dry skillet over medium heat 3 minutes, or until golden brown.
Store salad and dressing separately in airtight containers in the fridge.