Broccolini salad with roasted smoked-paprika chickpeas and creamy cashew dressing

Preheat the oven to 400.

Rinse and drain a 400 ml can of chickpeas. Toss in a mixing bowl with 1 tsp smoked paprika and 1 tbsp olive oil.

Spread out on a parchment-lined baking tray so they cook evenly and bake 20 to 25 minutes.

Chop about 250 g broccolini into small bite-sized pieces and put in a large mixing bowl.

Peel and thinly slice a quarter of a red onion. Slice a small purple carrot into thin matchsticks.

Add 1/3 cup raisins, 1/4 cup pumpkin seeds and 3 tbsp hemp hearts.

Blend 1 cup cashews, 1 cup water, 1 tbsp Dijon mustard, 1 tsp salt, pepper, 1 tbsp lemon juice and 1 tbsp olive oil on high until liquefied. Without a high-powered blender, soak the cashews overnight first.

The dressing keeps refrigerated for 1 to 2 weeks.

Add the baked chickpeas to the salad and mix well. Serve generously with the dressing drizzled over or on the side.