This recipe is great for a simple lunch/light dinner, it's super easy to make, can be made for 1 person or multiple people, is budget friendly and is packed with veggies. Lots of wins! I had it for lunch without the quinoa/rice and then added the grains when I had it for dinner. Anyway, recipe is below!
Ingredients: (enough for 2 bowls)
400g can of chickpeas (drained and rinsed)
Grains for how ever many bowls you're making (quinoa/rice)
1/4 tsp ground coriander
1 tsp of chili powder
1/4 tsp chipotle powder
1/3 tsp of cumin
1/3 tsp garlic salt
2 Tbsp olive oil/vegetable oil
Toppings: (per bowl)
1 handful lettuce/spinach (shredded)
1 tomatoes (diced)
1/2 sweet corn (steamed)
Fresh chopped parsley
Lime wedges for fresh lime juice
Plain Greek yogurt - optional
Preheat oven to 200 degrees celsius.
Line baking tray with baking paper.
In a small bowl, combine the chili powder, chipotle powder, cumin and garlic salt. Mix thoroughly and set aside.
Drain and rise the chickpeas and dry with paper towel.
In a bigger bowl, pour 2 table spoons of oil (vegetable or olive). Add the chickpeas to the bowl and toss the chickpeas to coat them in oil.
Add the chipotle mix to the bowl and toss chickpeas to ensure they are all evenly coated.
Transfer them to the prepared baking sheet in an even layer.
Bake for 35-35mins, shaking the pan halfway through baking time, until the chickpeas are crunchy.
Allow to cool for 30mins-1hours if you'd like the chickpeas more crunchy.
Prepare the grains as per the packages instructions.
Prepare vegetables as per the ingredients list. Shred the lettuce/spinach, cut up the avocado, dice the tomato, steam the corn and cut off the cob, cut up lime and peel and grate the carrot.
Add crunchy chickpeas to the bowl once finished.
Add parsley, lime and Greek yogurt to top if you want.