1 cup Lupin Crumb

1 cup Flaked Almonds

1 can chickpeas-drained

1 tsp cumin

Juice of 1 lemon

Handful dried cranberries

Handful torn mint

1 tbsp olive oil

salt and pepper

Method

Pour boiling water over lupin crumb until just covered. Cover with gladwrap and let sit 10 minutes. Take off gladwrap and gently fluff with a fork-do not stir.

Toast almonds in a dry frying pan for 5 mins – set aside.

Heat oil in a pan, add chickpeas, cumin, salt and pepper for about 8 minutes tossing often. Add lemon juice and cook for 2 minutes. Turn off heat.

Ad lupin cous cous and almonds, toss well. Add cranberries, mint and drizzle over some olive oil and salt and pepper.