Make the berbere chickpeas: Add all of the ingredients and 1.5 teaspoon berbere spice in a skillet over medium heat. (Alternately you can cook the onion in the oil for 2-3 minutes and then add the rest of the ingredients. )

Cook until the water has mostly evaporated, the chickpeas are coated in spices and the spices smell roasted. Stir occasionally in between.

Carefully taste and adjust salt and flavor. Add a good splash of water. Add another ½ teaspoon of berbere. Add a few squeezes of lemon/lime juice if you like and take off heat.

Make the blueberry lime salad: To a bowl, add the blueberries, onion, tomato, jalapeno, chopped lettuce or other crunchy greens. Then add in the spices, lime juice, and toss well to coat.

To serve, add a good helping of the berbere chickpeas, the blueberry lime salad, cooked grains. Squeeze another squeeze of lime juice and then serve. Add flatbreads or chips for variation.