Serves 2

Cooking time: 30 minutes

What you need:

• 1 (15oz) can chickpeas, drained, rinsed and patted dry
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 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

How to make it:

1. Preheat your oven to 450°F
2. 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
3. Meanwhile, gently mix in another ¼ pouch of the chimichurri with the cooked quinoa and set aside
4. 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