Tomatoey French Lentil and Chickpea Bowl
Ingredients
- 1/2 pack tomatoey French Puy and green lentils
- 200g chickpeas, drained and pat dry
- A handful of spinach
- 1/2 an avocado
- 100g cooked wholegrain rice
- 30g chopped walnuts
- Olive oil
- Salt and pepper to taste
- A sprinkle of chilli flakes
Preparation
Place the chickpeas on a baking tray and drizzle with olive oil and add salt and pepper, then bake in the oven at 180 degrees Celsius for 40 minutes until crispy.
Place the lentils and rice in a bowl and microwave for 1 minute.
Add spinach, slice the avocado, and sprinkle with chilli flakes.
Add the chickpeas to the bowl and top with nuts.
