Spiced Coconut Chickpea Bowls with Mango Salsa

Spiced Coconut Chickpea Bowls with Mango Salsa

Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients:

• For the spiced chickpeas:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup full-fat coconut milk

• For the mango salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 lime, juiced
  • Pinch of salt

• For the bowls:

  • Cooked quinoa or brown rice
  • Chopped romaine lettuce
  • Avocado, sliced
  • Toasted sesame seeds
  • Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chickpeas with olive oil, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Spread evenly on a baking sheet.
3. Bake for 20 minutes, or until golden brown and crispy. Stir in coconut milk during the last 5 minutes of cooking.
4. While the chickpeas are baking, prepare the mango salsa by combining all ingredients in a bowl. Set aside.
5. To assemble the bowls, divide quinoa or rice between four bowls. Top with romaine lettuce, spiced chickpeas, avocado slices, mango salsa, and toasted sesame seeds.
6. Serve immediately with a lime wedge on the side.