Rinse quinoa and drain thoroughly. Bring the quinoa, salt and water to a boil and simmer on lowest heat for 12 to 15 minutes until spirals appear. Add cavolo nero and coconut oil on top, off the heat; cover with a cloth under the lid to absorb excess water.

Combine marinade ingredients in a pot. Stew cooked chickpeas in marinade on medium heat for 15 to 20 minutes (or use a pressure cooker with dried chickpeas for 45 to 90 minutes).

Mix the sliced red onion and herbs into the coconut yoghurt to make the dressing.

Once chickpeas are ready, remove from liquid and roughly mash, keeping some whole. Reduce the marinade liquid on high heat until a thick sauce forms; combine with mashed chickpeas.

Crush hazelnuts with a mortar and pestle or knife.

Plate the quinoa mix in bowls, top with chickpeas, add the yoghurt dressing, and garnish with hazelnuts, fresh herbs and lemon zest.