Roasted Chickpea and Sauerkraut Power Bowl

Serves 2-3.

Ingredients:

Roasted Chickpeas:

• 1 ½ cups (15 oz) chickpeas, precooked
• 2 tablespoons olive oil
• 2 tablespoons tamari
• 1 tablespoon date paste
• 1 teaspoon ground ginger 

Salad Base:

• 3 cups mixed spinach and kale, chopped
• ½ cup sauerkraut, drained
• 2 cups mixed lettuce leaves
• 1 cup cherry tomatoes, halved
• 1 large carrot, grated
• 1 cucumber, diced
• 1 ripe avocado, sliced

Seeds & Toppings:

• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon sesame seeds

Postbiotic Power Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon raspberry vinegar
• 1 teaspoon date paste
• ½ teaspoon Dijon mustard
• ½ teaspoon white miso paste
• Salt and pepper to taste 

Instructions:

1. Preheat the oven to 400°F. Pat chickpeas dry and toss with olive oil, tamari, date paste, and ground ginger. Spread on a baking sheet and roast for 20-25 minutes until crispy and golden.
2. Whisk together olive oil, both vinegars, date paste, Dijon mustard, and miso paste until emulsified. Season with salt and pepper.
3. In a large bowl, combine spinach, kale, and lettuce. Add tomatoes, grated carrot, diced cucumber, and sauerkraut.
4. Top the salad with warm roasted chickpeas, avocado slices, and all three types of seeds. Drizzle with dressing just before serving.

Nutritional Breakdown:

*Values are approximate.

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