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. Sautee onion until soft.  Add chickpeas and sauce. Simmer for 10-15 minutes.

Serve on salad greens, or quinoa.