CHICKPEA SCRAMBLE AND RED CABBAGE BROWN RICE BOWLS

July 31, 2017 by Renee Tavoularis

Ingredients

For the CHICKPEA SCRAMBLE:

15 ounces cooked chickpeas
2 teaspoons sesame oil
½ small red onion, chopped
2 cups chopped red cabbage
juice of ½ lemon
1-2 tablespoons filtered water (optional)
2 teaspoons tamari (or low sodium soy sauce)
2 tablespoons nutritional yeast
¼ teaspoon ground turmeric
¼ teaspoon garlic powder

For SERVING:

2 cups cooked brown rice, seasoned with sea salt
1 medium avocado, sliced
1 green onion, sliced

Instructions

• Mash the chickpeas in a medium bowl with a fork or potato masher. It’s okay to leave a few whole.
• Heat the sesame oil in large sautée pan over medium heat.
• Add the onion, and sauté it for 5 minutes, or until translucent.
• Add the red cabbage and continue to cook for 3-4 minutes, stirring every so often.
• Add in the mashed chickpeas and cook for 4-5 minutes without stirring so that they brown.
• Stir and cook them for an additional 1-2 minutes, then mix in the lemon juice, water (if the chickpeas need a bit more liquid), tamari, nutritional yeast, turmeric, and garlic powder.

Serve the chickpea scramble over brown rice and top with sliced avocado and green onions. Enjoy! 

Recipe reprinted with the permission of picklesnhoney.com