Chickpeas and Greens Buddha Bowl

Toss chickpeas with garlic powder, onion powder, chili powder, olive oil, salt and pepper and let sit on the counter for 10 minutes.

Heat up a medium size skillet or wok with olive oil to medium-high heat. Add chickpeas and cook until brown, tossing frequently. Set aside.

To make buddha bowl, add the chickpeas to a bowl. Add some beets, collard greens and quinoa and top with pesto. Enjoy!

Note: All of these ingredients can be made ahead and stored in the fridge for a quick meal any day of the week. Cook and store each component (chickpeas, collard greens, beets, quinoa, pesto), place separately into airtight containers and store for up to 4 days in the fridge.