Spread ½ cup rinsed, drained, and air-dried canned garbanzo beans out on a baking sheet and bake at 450 degrees until slightly crunchy and lightly browned, about 30 minutes. Remove from oven, cool completely, and toss with 1 teaspoon olive oil, 1/8 teaspoon sea salt, and ¼ teaspoon curry powder. Place back on sheet in over at 450 until crispy and browned, about ten more minutes. Remove from oven and set aside.
Whisk together 2 teaspoons fresh lemon juice, ½ teaspoon lemon zest, 2 teaspoons sunflower oil, ½ teaspoon honey, 1/8 teaspoon sea salt, and a pinch of black pepper. Set aside.
Toss together ½ cup cooked quinoa, ½ cup chopped purple cabbage, ¼ cup finely chopped red bell pepper, 1 peeled and chopped mandarin orange, and the roasted garbanzo beans. Drizzle with dressing and sprinkle with 1 tablespoon chopped toasted cashews.
Nutritional Information: 463 calories per serving, 22 g fat (2 g saturated), 59 g carbs, 14 g fiber, 13 g protein.
