Embrace the joy of fresh summer salads year-round with Crisppeas Roasted Chickpea Snacks. These crunchy, protein-packed gems are the perfect addition to elevate your salad from good to great. Full of flavor and a fantastic plant-protein option, Crisppeas are the essential topping you've been missing.
Ingredients:
- Free-range chicken breast
- Crisppeas - Salt and Black Pepper
- Fresh cilantro
- Basmati rice
- Arugula
- Avocado
- Fresh pineapple
- Carrots
- Red bell pepper
- Red onions
- Sesame Seeds
- Salt and pepper
- Your favorite dressing or vinaigrette
Step by step:
1. Marinate the Chicken: Start by marinating the free-range chicken breast in olive oil, salt, pepper, and a handful of chopped cilantro. Let it sit for at least 30 minutes.
2. Grill the Chicken: Heat your grill (or grill pan) to medium-high heat. Grill the chicken until it's fully cooked and has nice grill marks, about 6-7 minutes per side. Once done, let it rest for a few minutes then slice it.
3. Cook the Cilantro Rice: In a pot, cook the basmati rice as per the instructions. Once cooked, fluff it with a fork and mix in chopped cilantro for that aromatic kick.
4. Prep the Veggies and Fruit: While the rice is cooking, dice the avocado, slice the pineapple into bite-sized pieces, julienne the carrots, thinly slice the red bell pepper and red onions.
5. Assemble the Bowl: Start with a base of arugula in each bowl. Add a scoop of cilantro rice, then neatly arrange the grilled chicken, avocado, pineapple, carrot, red pepper, and onions on top.
6. Garnish and Serve: Sprinkle Crisppeas, cilantro and sesame seeds over each bowl. Drizzle with your favorite dressing or a simple mix of olive oil and lemon juice. Season with a pinch of salt and pepper to taste.
