Chickpea & Avocado


Recipe from The Beet, developed by Britt Berlin.

Prep: 2 minutes
Cook: 30 minutes
Serves: 1 


  • 1 cup water
  • ½ cup dry quinoa
  • ½ cup chickpeas
  • ½ cup shredded red cabbage
  • 2 cups kale
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • ½ avocado, sliced
  • 1 tbsp tahini
  • ½ tsp water
  • ¼ tsp garlic
  • ¼ tsp sea salt


  1. Bring the water to a boil, and add in the dry quinoa. Cook the quinoa for 15 minutes on low heat.
  2. Reduce the heat, and cover. Turn the heat off, and allow the quinoa to steam in the pot for 15 minutes.
  3. When the quinoa is cooked, you can build the bowl! Add the kale to a large bowl. Top with olive oil and apple cider vinegar, and massage the kale for 5 minutes to soften.
  4. Add in the chickpeas, red cabbage, and avocado.
  5. Prepare the tahini dressing. Use a small whisk to whisk the tahini, water, garlic, and sea salt in a bowl. Drizzle on top of the salad and enjoy!

Read More: Vegan Recipe: Chickpea & Avocado Grain Bowl With Tahini Dressing