A handful of fresh kale dressed with apple cider vinegar
Vine cherry tomatoes
120g Chickpeas washed and drained
Salt and pepper to taste
A mix of brown rice and quinoa
Ready… Steady… Bake…
Preheat oven to 180 degrees C
In a bowl add chickpeas and Whitworths Tropical Carabao Mango. Season with coriander, salt, and pepper. Transfer to a lined baking tray and bake for 12-15 minutes until golden and crisp.
Whilst the mango chickpeas are baking, massage apple cider vinegar and lemon into kale. Spread across the base of your bowl. Add sliced radish, tomatoes and a handful of grains. Add the mango chickpeas to the bowl. Sprinkle with Whitworths Four Seed Mix for extra plant-based protein and crunch!