1/4 teaspoon saffron
1 1/2 cups canned chickpeas, drained and rinsed
Coarse salt
2 tablespoons coconut oil
1 small onion, thinly sliced
1/2 large red bell pepper, sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups bitter greens, such as kale or dandelion, cut into 1/2-inch ribbons
2 1/2 cups chopped watercress
2 tablespoons chopped fresh mint, plus leaves for garnish
1/4 cup chopped fresh cilantro, plus leaves for garnish
3 cups cooked quinoa
1 avocado, sliced
1/4 cup pumpkin seeds, toasted