I’m always looking for lunch options that are quick and tasty so that I’m not back in the kitchen snacking 30 mins later. Fresh chickpeas are always great to have on hand for throughout the week. I prefer to soak and cook my own (as to avoid that BPA crap in canned goods) on Sunday. Next time I’ll double this recipe so that I have some for the next day.
Here is what you need: 1 Tortilla (I prefer brown rice, or use what you like) 1/4 Avocado 1/4 cup chopped yellow pepper 1/4 cup arugula
Chic Pea Mix 1/2 cup chickpeas 1 1/2Tbs Tahini 1Tbs Cilantro 1Tbs Lime 1Tbs coconut oil or olive 1/2Tbs Honey 1/4tsp each of cumin, turmeric, curry powder, garam masala (optional) Sprinkle of salt
Mix everything for the chickpea mix together (including chickpeas), cook over low heat until the fragrances from the spices are combined (about 7mins).