Preheat the oven to 200°C. Drain and rinse the chickpeas, then dry them as much as possible between two sheets of kitchen paper, removing as much moisture as possible will help them roast nice and crispy.

Mix the chickpeas in a bowl with the olive oil and spices until they are evenly coated. Lay them on a flat baking sheet lined with parchment paper and bake for 20 minutes. Allow to cool fully, they will get crispier as they cool as well.

While the chickpeas are cooking, bring a saucepan of water to a boil and simmer the lentils for 25-30 minutes, or until completely cooked. While they are cooking whisk together the balsamic vinegar, lemon juice, maple syrup, olive oil and mustard in a separate bowl.

Drain the lentils and put back in the saucepan with the dressing. Let the lentils sit in the dressing for 5-10 minutes to absorb some. Slice the sun dried tomatoes and roughly chop the parsley, mix with the lentils.

Serve with quinoa and some sliced avocado if you like.