For the berbere chickpeas:

• 1 teaspoon oil
• 15 ounce can chickpeas drained or 1 1/2 cups cooked chickpeas
• 1/2 cup Thinly sliced red onion
• 2 teaspoons berbere - more as needed for later
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt , use less or more bars on if chickpeas are salted
• 1/2 cup water plus more if needed
• Lemon juice as needed

For the blueberry lime salad:

• 1 cup fresh blueberries
• 1/3 cup finely chopped red onion
• 1/2- 1 cup chopped tomato
• 1 jalapeno finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard or ginger powder or you can use 1/2 teaspoon prepared mustard
• 1 tablespoon lime juice
• 2 cups chopped lettuce or other crunchy greens or baby spinach

For the bowl:

• Cooked rice or quinoa or couscous or other grains of choice
• roasted veggies on the side if you like