Vegan kebabs with avocado dressing Recipe

In a large bowl, mash the chickpeas with a fork until they are partially mashed but still have some texture.

Add quinoa, grated carrots, chopped red bell pepper, chopped red onion, minced garlic, chopped fresh parsley, ground cumin, ground coriander, paprika, salt, pepper, and 1 tbsp of olive oil to the bowl. Mix well to combine all the ingredients.

Shape the mixture into kebab shapes, using about 1/4 cup of the mixture for each kebab.

Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Cook the kebabs for about 3-4 minutes on each side, or until they are golden brown and heated through.

Meanwhile, prepare the avocado dressing. In a blender or food processor, combine the avocado, almond milk, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy.

Serve the vegan kebabs with the avocado dressing on the side.