Enjoy a medley of crunchy veggies, seeds, and chickpeas in vibrant, fusion-inspired snack bowls.
# What You'll Need:
→ Base
01 - 1 cup red cabbage, finely shredded
02 - 1 cup rainbow carrots, julienned
03 - 1 cup cucumber, diced
04 - 1/2 cup edamame, shelled and steamed
→ Crunchy Toppings
05 - 1/2 cup roasted chickpeas
06 - 1/2 cup crispy rice puffs or gluten-free cornflakes
07 - 1/4 cup toasted pumpkin seeds
08 - 1/4 cup sliced radishes
→ Garnish & Extras
09 - 2 tablespoons fresh cilantro or parsley, chopped
10 - 2 tablespoons black sesame seeds
11 - Sea salt, to taste
12 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip
# Cooking Steps:
01 - Use a sharp knife and cutting board to shred the red cabbage, julienne the carrots, dice the cucumber, and steam the edamame until tender.
02 - Evenly distribute the prepared vegetables into 4 small serving bowls, arranging in visually appealing layers for a vibrant presentation.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes to enhance texture and visual contrast.
04 - Sprinkle each bowl with chopped cilantro or parsley, black sesame seeds, and a light pinch of sea salt according to taste preferences.
05 - Serve immediately, optionally paired with spicy sriracha mayo or yogurt dip on the side.
