I absolutely love bowls! I often find that bowls are more visually interesting than salads and more filling – perfect for a work lunchtime. They are easy to make and easy to customize according to your taste or what’s available in your fridge. I generally find that bowls are more also attractive to kids than ‘a salad’, but no guarantees there :)

Ingredients: 

(quantities are for 4 bowls) 

• 1 ½ cups chickpeas (soaked overnight and cooked) 

• 1 cup sauerkraut 

• 2 avocados 

• 4 pasture raised eggs - boiled 

• 1 ½ cups walnuts 

• Sea salt, lemon and extra virgin olive oil for seasoning

Preparation:

1. Soak the chickpeas for 8 to 10 hours in a large bowl with plenty of water. Drain the water and rinse well. 

2. In a large pot add 4 L of water and boil for 40 minutes or until soft. Drain the water and rinse again well. Chickpeas take a long time to cook so it’s always a good idea to cook extra and keep them refrigerated in an airtight container. You can use them for hummus or other salads during the week.  

3. Boil the eggs for 6 to 8 minutes and set aside to cool and cut in half. 

4. Cut the avocados in quarters.  

5. For each bowl add 1 egg (cut in half), 2 avocado quarters, ½ cup chickpeas, 2 tbsp sauerkraut and a handful of walnuts. 

6. Dress with sea salt, lemon and extra virgin olive oil.