Chickpea Power Bowl Recipe

This vegan chickpea power bowl is full of flavor!

Chickpea Power Bowl Recipe

I love this delicious bowl of food because it's got crunch, color, lots of spices, and fresh flavors. I read a great article called "The Last Conversation You'll Ever Need to Have about Eating Right" from Grub Street. It's an interview with Mark Bittman and David Katz and while I highly recommend reading the whole thing, this part really stuck out to me:

"...the basic theme of optimal eating — a diet made up mostly of whole, wholesome plant foods — has been clear to nutrition experts for generations. What does change all the time is the fads, fashions, marketing gimmicks, and hucksterism. How do you avoid the pitfalls of all that? Focus on foods, not nutrients. A diet may be higher or lower in total fat, or total carbohydrate, or total protein, and still be optimal. But a diet cannot be optimal if it is not made up mostly of some balanced combination of vegetables, fruits, whole grains, beans, legumes, nuts, seeds, and water. If you get the foods right, the nutrients sort themselves out."

It's so easy for me to swing between patterns of eating - thinking maybe I should try this or that (I've done raw vegan, paleo, whole 30, counting points, counting calories). None of those things are wrong to do, but they suck up a lot of time and energy trying to get things right. It's actually refreshing to hear someone say just keep it to real food - lots of plants, whole grains, some fish, and a limited amount of meat - no counting, tracking, beating yourself up if you slip up and go off plan. It's just eating good food. With that in mind, I share this bowl of real, whole food with you!

If you enjoy chickpeas, you’ll also love my tajine spice roasted chickpeas or this vegetarian chickpea stew.

Chickpea Power Bowl Recipe

I hope you enjoy this delicious, plant based bowl as much as I did!

Yield: 2 large servings

Chickpea Power Bowl

This vegan chickpea power bowl recipe is full of flavor!

prep time: 10 MINScook time: 20 MINStotal time: 30 mins


  • 1 tablespoon coconut oil
  • 2 cans chickpeas, drained and rinsed
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons salt, divided
  • 1 large cucumber, diced
  • 5 ounces arugula
  • 1/2 cup sauerkraut
  • 1 cup cherry tomatoes, halved
  • 4 ounces chopped red cabbage
  • 3 tablespoons olive oil
  • juice of one lemon


  1. Heat a large frying pan over medium-high heat and add the coconut oil.
  2. Once the oil is hot, add the chickpeas and sprinkle the paprika, cumin, garlic powder, and 1 teaspoon of salt on top of them. Stir to fully combine.
  3. Let the chickpeas cook for 15 to 20 minutes, until browned and crispy, stirring occasionally
  4. Meanwhile, divide the cucumber, arugula, sauerkraut, tomatoes, and cabbage between two large bowls.
  5. Mix the oil, lemon juice, and remaining salt in a small bowl till combined.
  6. Add the chickpeas to the bowl when they are done cooking and drizzle with the dressing.



fat (grams)


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