Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
1 can (15 oz) chickpeas, rinsed and drained
2 large carrots, grated
½ red bell pepper, finely diced
up purple cabbage, shredded
¼ cup green onions, chopped
¼ cup fresh cilantro, chopped
1 avocado, diced
Juice of 2 limes
2 tablespoons olive oil
1 tablespoon apple cider vinegar
honey or agave syrup
1 teaspoon ground cumin
Salt and pepper to taste
Optional: Red chili flakes for heat
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 4 days. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).