Quinoa, Chickpea, Vegetable, Avocado and Hummus Bowl

Ingredients

• Chickpeas3/4 cup (150 g)
• Quinoa1/2 cup (100 g)
• Lettuce1/2 cup (18 g)
• Red Cabbage1/2 cup (45 g)
• Carrot1 medium (60 g)
• Avocado1/4 count (60 g)
• Tahini1/2 tablespoon (5 g)
• Lemon Juice2 tablespoon (30 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and quinoa.

2. 2

   Step 2

   Cut the lettuce and red cabbage into strips.

3. 3

   Step 3

   Grate the carrot and/or dice it. If you dice it, put it in a pot with boiling water for 6 minutes.

4. 4

   Step 4

   Peel and dice/slice the avocado.

5. 5

   Step 5

   For the hummus: Put half the chickpeas with the lemon juice, garlic and tahini in a blender or processor. You can replace tahini with the olive oil.

6. 6

   Step 6

   Add salt and pepper to taste and a bit of water if necessary.

7. 7

   Step 7

   Blend and add water if necessary until obtaining the desired texture. Optional: Add a pinch of paprika.

8. 8

   Step 8

   In a bowl put all the ingredients: quinoa, remaining chickpea, avocado, carrot, cabbage and lettuce.

9. 9

   Step 9

   Add the hummus and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Chickpea, Vegetable, Avocado and Hummus Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.