Crunchy Ginger and Lime Chickpea Bowls with Cashews and Japanese Dressing

Zest lime. Drain and pat dry chickpeas. Combine chickpeas with 1tbsp olive oil and the ginger & garlic dry mix and lime zest. Toss well to combine, season with salt and pepper. Place on a microwave safe dish and cook on high for 10 minutes. As microwave power varies you may need to cook for additional minutes.

Tip! Alternatively roast in the over for 30 minutes until crunchy and golden.

Rinse tri-colour quinoa well and place in a pot. Cover with water and bring to a boil. Simmer for 10 minutes or until quinoa is tender. Drain well.

Tip! Rinsing the quinoa removes any bitterness from the outside of the grains.

Cut lime into wedges. Pick coriander leaves and roughly chop. Finely slice red cabbage, peel carrot into ribbons. Slice red capsicum finely. Slice spring onion finely.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Dress quinoa with a squeeze of lime, half the coriander, olive oil, salt and pepper.

Assemble bowls by dividing quinoa between serving bowls. Top with veggies, chickpeas, spring onion and cashews. Add a drizzle of Japanese dressing (brown liquid pack) and the remaining coriander.

Zest lime. Drain and pat dry chickpeas. Combine chickpeas with 1tbsp olive oil and the ginger & garlic dry mix and lime zest. Toss well to combine, season with salt and pepper. Place on a microwave safe dish and cook on high for 10 minutes. As microwave power varies you may need to cook for additional minutes.

Tip! Alternatively roast in the over for 30 minutes until crunchy and golden.

Rinse tri-colour quinoa well and place in a pot. Cover with water and bring to a boil. Simmer for 10 minutes or until quinoa is tender. Drain well.

Tip! Rinsing the quinoa removes any bitterness from the outside of the grains.

Cut lime into wedges. Pick coriander leaves and roughly chop. Finely slice red cabbage, peel carrot into ribbons. Slice red capsicum finely. Slice spring onion finely.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Dress quinoa with a squeeze of lime, half the coriander, olive oil, salt and pepper.

Assemble bowls by dividing quinoa between serving bowls. Top with veggies, chickpeas, spring onion and cashews. Add a drizzle of Japanese dressing (brown liquid pack) and the remaining coriander.