THIS SAVORY VEGAN
Add roasted red peppers, basil, garlic, pine nuts, vegan parm, salt & pepper to a food processor.
Pulse until combined and add a little olive oil until you like the consistency.
Add chickpeas and bell peppers to a baking sheet. Toss with seasonings and roast for 20 minutes at 425.
Add quinoa, chickpeas, peppers, avocado and warm pita to a bowl. Top with pesto!