Crispy Chickpea and Avocado Lunch Bowl

Ingredients

• 1 can (15 oz) Canned chickpeas, drained and patted dry
• 1.5 cups Cooked white rice
• 1 Avocado, sliced
• 1 cup Cherry tomatoes, halved
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1 Lime, juiced
• 1/2 tsp Salt
• 2 tbsp Fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Toss chickpeas with 1 tbsp olive oil, chili powder, cumin, and salt.

3. 3

   Roast on a baking sheet for 20 minutes, shaking halfway, until crispy.

4. 4

   Divide warm rice between two bowls and top with crispy chickpeas, avocado, and cherry tomatoes.

5. 5

   Whisk remaining olive oil with lime juice and drizzle over the bowls.

6. 6

   Garnish with cilantro and serve.