Tandoori Chickpea Bowl

Ingredients

Spinach

tomatoes

onion

cilantro

Tandoori Chickpeas

2 cups cooked chickpeas

1 tbsp freshly squeezed lemon juice

1 tbsp olive or avocado oil

1 clove garlic, minced

1 tsp minced fresh ginger

1 tsp sweet paprika

1/2 tsp cumin

1/2 tsp tumeric

1/2 tsp coriander

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a medium bowl combine all the ingredients. Bake for 20-25 mins, stirring a few times, until chickpeas are golden brown.

Creamy Mint Chutney

1/4 cup raw cashews, soaked in water for 30 mins

1/2 cup chopped fresh mint

1/2 cup chopped fresh cilantro

3 tbsp water, plus more as needed

2 tbsp yellow onion

1 tbsp freshly squeezed lemon juice

1 clove garlic

1/2 tsp fresh ginger

1/4 tsp cumin

1/4 tsp sea salt

Rinse and drain the cashews. In a blender combine all the ingredients. Blend for 1 minute; until smooth. Add more water if needed.