CHICKPEA AVOCADO CABBAGE BOWL Recipe

RECIPE INGREDIENTS: (3 servings approx.)

👉To Roast Chickpeas:
2 cups / 1 can (540ml can) of Cooked Chickpeas
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
1+1/2 Tablespoon Olive Oil

👉Salad Ingredients:
500g Cabbage (1/2 a head of a small cabbage) - washed / core removed / shredded / chilled in the refrigerator
85g / 1/2 Avocado - cut into cubes
Microgreens / Sprouts for topping

👉Salad Dressing:
85g / 1/2 cup (firmly packed) Ripe Avocado (1/2 of a medium size avocado)
125g / 1/2 Cup Unsweetened/Plain Plant-based Yogurt (I have added oats yogurt which is a thicker consistency / Non-vegans can use regular yogurt)
40g / 1/2 Cup Green Onion - chopped
12g / 1/4 cup Cilantro - chopped
25g / 2 Tablespoon (or to taste) Jalapeno (Half of a medium size Jalapeno) - chopped
5 to 6g / 1 Garlic clove - chopped
Salt to taste ( I have added 1+1/8 teaspoon of pink Himalayan salt)
1 Teaspoon DIJON Mustard (English mustard will NOT work for this recipe)
1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
3 to 4 Tablespoon Lime or Lemon Juice (I have added 4 tablespoon because I like it a bit sour)

METHOD:

Drain well 1 can of cooked chickpeas or 2 cups of home cooked Chickpeas. Let it sit in the strainer to get rid of excess liquid.