Preheat oven to 425 degrees Fahrenheit. In a medium saucepan add water and quinoa
and bring to a boil reduce heat and let cook on simmer with lid on for 25-30 minutes.
Drain one can of chickpeas and spread out beans on a baking sheet.
Cover with coconut oil and sprinkle with salt and pepper.
Bake in the oven for 15-20 minutes until toasted and crispy.
Meanwhile, wash a chop cabbage and toss together in a dinner bowl.
Slice and remove the pit of one avocado and slice into pieces.
Drizzle cabbage with dressing; add a scoop of quinoa, slices of avocado and top with crispy chickpeas.