Curried Chickpeas

2 tbsp avocado oil

1 medium onion, chopped

2 cups cooked chickpeas

Sauce:

1 can coconut milk

2 tbsp curry powder

1 tsp garlic powder

1 tsp ginger powder

splash of coconut aminos

1/2 -1 fresh lemon, squeezed

Garnish: Fresh cilantro, avocado, sprouts, lime

Whisk sauce ingredients in a bowl. Heat oil in a saucepan. Saute onion until soft.  Add chickpeas and sauce. Simmer for 10-15 minutes.

Serve on salad greens, or quinoa.