Chickpea Avocado Cauliflower Rice

(1) Boil some water, add shredded carrots, strain once water re-boils.

(2) Strain and rinse a can of chickpeas, removing the skin. Add to a paper towel, remove excess water, add to a pan on medium-high heat & drizzle olive oil. Season with garlic powder, thyme, a lil salt and nutritional yeast. Keep stirring until crispy.

(3) While chickpeas cook, add frozen peas to a bowl & microwave for 5 mins. Then, add half pack of cauli rice to a skillet on medium-high, with a handful of carrots, 5 chopped cherry tomatoes, olive oil drizzle, garlic powder and thyme. Add peas once they are done.

(4) Keep stirring cauli rice until it’s crispy. Plate, add 1/2 of prepped chickpeas (save rest), top with extra nooch, and 1/2 avo!