Switch up your usual burrito with this chickpea burrito bowl! Chickpeas are seasoned with FODY Taco Seasoning and paired with lime marinated kale salad, fresh tomatoes, and nutty brown rice for a satisfying and simple meatless meal.
Cook rice according to package directions.
Add chickpeas, FODY Taco Seasoning and 1/4 cup water to medium sauce pan, cover and bring to a boil. Reduce heat and simmer on low for 5 minutes, then lift lid off pan and use back of fork to gently smash chickpeas.
Dump the rinsed, dried and chopped kale into a large bowl. Whisk together the lime juice, olive oil, jalapeno, cumin, and sea salt. Pour the lime dressing over the kale and toss to coat. Combine the avocado and the limes in a food processor and blend until smooth.
Place ½ cup of rice, ¼ cup of chickpeas, 1 cup of kale salad in a bowl and top with 1-2 Tbsp of the avocado cream, cherry tomatoes, and chives.
*Chickpeas are low FODMAP in a ¼ cup serving size according to the Monash University App.