AuthorgoodnesswithgFor the Crispy Chickpeas, line a baking sheet with parchment paper. Add chickpeas and avocado oil to a baking sheet, and mix to coat completely. Bake at 400 degrees for 20-30 minutes, until golden and crisp.
Remove from the oven, and toss with spices while chickpeas are still warm.
For the Almond Pesto, add all of the ingredients to a high-speed blender or food processor. Blend until combined, and season to taste.
To create your bowl, toss greens in EVOO and lemon juice.
Add greens to bowl with quinoa, radishes and carrots.
Top with Crispy Chickpeas, Almond Pesto, avocado and 6-minute egg.
Sprinkle with red pepper flakes and black pepper.
Enjoy!
Ingredients
Directions
For the Crispy Chickpeas, line a baking sheet with parchment paper. Add chickpeas and avocado oil to a baking sheet, and mix to coat completely. Bake at 400 degrees for 20-30 minutes, until golden and crisp.
Remove from the oven, and toss with spices while chickpeas are still warm.
For the Almond Pesto, add all of the ingredients to a high-speed blender or food processor. Blend until combined, and season to taste.
To create your bowl, toss greens in EVOO and lemon juice.
Add greens to bowl with quinoa, radishes and carrots.
Top with Crispy Chickpeas, Almond Pesto, avocado and 6-minute egg.
Sprinkle with red pepper flakes and black pepper.
Enjoy!
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