Roasting the chickpeas gives this bowl an addicting crunch while avocado, mango and Cashewmilk yogurt make this bowl deliciously smooth and creamy.


Mango salsa:

  • 1 small mango
  • ¼ cup red onion
  • 1 jalapeño (diced)
  • 1 tbsp lemon juice
  • Salt to taste

Roasted chickpeas:

  • 1 can (15oz) chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Pepper and salt to taste

Remaining bowl ingredients:

  • 1 cup Forager Unsweetened Cashewmilk Yogurt
  • ½ large avocado, diced
  • Garnish: Microgreens or cilantro


Heat the oven to 375 degrees. Toss the chickpeas in olive and the spices. Roast for 20 minutes until golden brown. Set aside and let chickpeas cool completely.

In the meantime, prepare the mango salsa. Dice the mango, onion, and jalapeno into very small pieces and mix together with lemon juice and salt to taste. To make the parfait, layer a glass or small bowl with yogurt, mango salsa, avocado, and chickpeas. Garnish with microgreens or cilantro.


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