Spinach Chickpea Salad

Lunch for the next few days:



100 g of Couscous (cooked with turmeric)

1/4 of an avocado

30g of spinach

A handful of red cabbage strips

60 g of chickpeas (canned, drained)

Several tablespoons of red onion

Nutritional Yeast sprinkled on top

A hint of Sriracha for taste


I usually just cook up some couscous. I don’t even measure it, just kind of dump it in a pot and let it cook up. I add turmeric to the boiling water so that the couscous will absorb it. Then I add as much veggies as I can to fit into my plastic container, sprinkle on nutritional yeast, pour on some sriracha sauce, and voila!

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