TORTILLA CHIPS WITH CRISPY CHICKPEA NOODLES AND AVOCADO

INGREDIENTS: (serves 2)

1 bowl of organic corn chips
1 avocado, peeled and cut into small pieces.
1 bowl thin chickpea noodles! **Also known as thin sev **
(can be found in an Indian grocery store or on amazon as thin sev – https://www.amazon.com/Mirch-Masala-Snacks-Thin-12oz/dp/B002KNV9HI). Please ensure that “hing” is not listed in the ingredients since it contains wheat.

1/2 cup pomegranate seeds
red chili pepper flakes or green chili pepper, finely chopped (to taste)
salt and pepper (to taste)
oregano (to taste)
squeeze of lime

METHOD :

Squeeze the lime onto the avocado. Sprinkle salt, pepper, oregano onto the avocado.

In a separate plate, spread half of the chips. Add half of the avocado around the chips. Then sprinkle half of the chili pepper around the chips. Lastly add half the chickpea noodles and  half the pomegranate.

Repeat with a second layer. It will look like this.

It is ready to eat. This snack comes together easily, is nutritious and tastes great.

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.

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