1. Rinse chickpeas and quinoa separately. Soak for 6 to 8 hours, sprout for around 2 days, then let them drain for a few hours.

2. In a food processor, finely chop Jerusalem artichoke and broccoli. Put in a bowl with Chickpeas.

3. Stir in tomato juice, lemon juice, olive oil, cumin powder, curry powder, garlic powder, ground ginger, sea salt, and tabasco to taste. Mix them all together well make sure everything is wet and covered but not runny.

4. Set that aside covered for a few hours to marinate. (I let it sit while I went to the gym, makes post-workout meal so easy!)

When ready put quinoa on plate and put chickpea mixture on top. Yum!