Baja Chickpea Bowl

For Pickled Onions:

1. Thinly slice 1 small red onion.
2. In a saucepan, bring 1/2 c apple cider vinegar, 1/3 c water, a splash of white vinegar, 1 tbsp sugar, and 1 tsp salt to a boil.
3. Place sliced onions in a mason jar. Cover with the hot liquid and let it sit for 30 minutes to an hour.

For Chickpeas:

1. Rinse and drain 2 cans of chickpeas. Add them to a large mixing bowl.
2. Coat the chickpeas with avocado oil, 1 tsp each of paprika, smoked paprika, onion powder, garlic powder, cumin, coriander, chili powder, dried parsley, and dried oregano. Add 1/2 tsp white pepper, and salt & pepper to taste. Mix well to coat.
3. Coat a heated non-stick skillet with oil. Sauté 1/2 diced white onion and minced garlic for 30 seconds to one minute, stirring frequently.
4. Add in the seasoned chickpeas, combine all ingredients together, and cook on medium/low heat for 8-10 minutes, stirring frequently.

For Black Beans & Corn:

1. Rinse and drain 1 can of black beans. Combine with 1 cup of corn, 2 tbsp diced white onions, chopped cilantro, juice of half a lime, 1/2 tsp cumin, 1/2 tsp coriander, and salt & pepper to taste.
2. Mix ingredients together well. Adjust taste to your preference.

For Pico:

1. Combine 1 1/2 - 2 cups chopped cherry or grape tomatoes, 1-2 tbsp diced red onions, chopped cilantro, juice of half a lime, 1/2 tsp cumin, 1/2 tsp coriander, and salt & pepper to taste.
2. Mix ingredients together well. Adjust taste to your preference.

For Easy Cilantro Lime Rice:

1. In a bowl, combine cooked jasmine rice with the juice of one lime, zest of one lime, garlic powder, salt & pepper to taste, and chopped cilantro.
2. Mix ingredients together well. Adjust taste to your preference.

Assembly:

1. Assemble your bowl by layering the cilantro lime rice, seasoned chickpeas, black beans & corn, pico, and pickled onions.
2. Top with additional toppings such as avocado or guacamole, sliced radish, sliced jalapeños, chili verde sauce, vegan sour cream, and lime wedges for garnish. Enjoy!