Crispy Chickpea Thai Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1/4 cup Carrots
  • 1/2 cup Chickpeas
  • 1/2 cup Cilantro
  • 1/4 tsp Garlic powder
  • 1 1/2 Green onion
  • 2 cups Greens, mixed
  • 3/4 tsp Onion powder
  • 2 tbsp Peanuts
  • 2 tbsp Purple onion
  • 1/4 cup Red bell pepper

• Canned Goods

  • 2 tbsp Coconut milk

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Curry powder
  • 1/4 tsp Pepper, fresh ground
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil
  • 1 tbsp Sesame oil

Found on yurielkaim.com

Description

Ingredients

• 2 tablespoons coconut oil
• ½ cup chickpeas, drained
• ¼ teaspoon salt
• ¼ teaspoon fresh­ground pepper
• ½ teaspoon onion powder
• ½ teaspoon curry powder
• 1/2 cup cooked quinoa
• 2 cups mixed greens
• ½ cup cilantro
• ¼ cup red bell pepper, diced
• ¼ cup shredded carrots
• 2 tablespoons purple onion, finely sliced
• 1 green onion, finely sliced
• ½ avocado, sliced
• 2 tablespoons chopped peanuts
• 2 tablespoons coconut milk
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ green onion, finely sliced
• salt and pepper to taste

Directions

• FOR THE SALAD: Heat coconut oil in a skillet over high. Toss chickpeas in salt, pepper, onion powder and curry powder. Place coated chickpeas in hot skillet, frying just until crispy and golden, about 3­5 minutes. (Note: as chickpeas cook, they can pop, so place your skillet on the back burner and use a long­handled spatula for safety’s sake). Transfer chickpeas to a plate lined with a paper towel. Allow to cool slightly. In a bowl, toss together remaining ingredients. Sprinkle with chickpeas. Top with dressing. Enjoy! FOR THE DRESSING: Whisk all ingredients together. Drizzle over salad. TRY THIS TWIST! For extra Thai flavor, swap out the dressing for this Spicy Coconut ­Curry Peanut Sauce. In a microwave, heat just until melted and smooth: 3 tablespoons coconut milk, 1 tablespoon sesame oil, 2 tablespoons peanut butter, 1 teaspoon Sriracha, ½ teaspoon curry powder, 1 chopped garlic clove, salt & pepper to taste.