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Cooking 101
Our favorite crispy chickpeas make an appearance in this super easy, customizable burrito bowl. They add protein, heft and crunch to cooked quinoa along with all our favorite burrito fillings like avo, pico, and sour cream. Don’t forget your favorite hot sauce! Or make it a two-sauce combo and drizzle with Zippy Chili Harissa to finish.
Chef Tip: We always recommend rinsing quinoa before cooking it. Not all quinoa is exactly the same, so always follow the cooking instructions on the package.
1 (15oz) can chickpeas, drained, rinsed and patted dry
Salt
1 cup quinoa, cooked according to package directions
1 avocado, sliced
½ cup sour cream
½ cup pico de gallo (we use store bought)
1 lime, cut into wedges
3-4 sprigs cilantro
Preheat your oven to 450°F
In a large bowl, toss the chickpeas with ½ a pouch of the Chimichurri and a pinch of salt. Spread them on a parchment lined baking sheet tray and roast till the chickpeas are crispy, about 25 minutes
Meanwhile, gently mix in another ¼ pouch of the chimichurri with the cooked quinoa and set aside
To assemble the taco bowl, simply load up each bowl with the Chimi quinoa and top with the crispy chickpeas, avocado, sour cream, salsa, lime, and cilantro
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe also goes well with our Golden Turmeric Tahini sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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