Chickpea Chili Over Greens and Guacamole

Serves 4

1 tablespoon coconut oil

1 large onion, chopped

2 garlic cloves, chopped

1 yellow squash, chopped

1 zucchini, chopped

2 15.5-ounce cans chickpeas, drained and rinsed

2 tablespoons chili powder

1 tablespoon oregano

1 tablespoon cumin

1 cup vegetable broth

1 bunch cilantro, chopped

4 cups mixed greens

1 cup guacamole

1 small red onion, chopped

Melt coconut oil in large pan. Add the onion and garlic. Sauté until fragrant (about 3 to 5 minutes). Add yellow squash, zucchini, chickpeas, chili powder, oregano, cumin, vegetable broth, and cilantro. Cover and simmer until the vegetables are soft (about 15 minutes). Serve over mixed greens with guacamole and chopped red onion.