A random mix of ingredients that came out SO good! This balsamic maple veggie bowl features chickpeas, apples, and nuts, all tied together with a simple balsamic maple dressing. Served with microgreens, sautéed kale, and almond milk greek yogurt.
Drain and rinse chickpeas. Cut up an apple into small chunks (fuji recommended) and sauté in a pan with ghee until soft. Toss in chickpeas and nuts of choice (walnuts recommended) for 2-3 minutes. Transfer to a mixing bowl. In a small separate bowl mix together balsamic vinegar, maple syrup, dijon mustard, and sea salt, adjusting amounts to taste (start with balsamic as the base). Coat the sautéed mix in the dressing. Serve it with microgreens, sautéed kale, and almond milk greek yogurt.
