closeup of a bowl of roasted chickpeas and veggies

Chickpea Power Bowl Recipe

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This vegan chickpea bowl is delicious – it’s got crunch, color, lots of spices, and fresh flavors. It’s a wonderful plant-based main meal recipe.

Why You’ll Love this Vegan Chickpea Bowl

I love this delicious bowl of food because it’s got crunch, color, lots of spices, and fresh flavors.

If you enjoy chickpeas, you’ll also love our tajine spice roasted chickpeas, our vegetarian chickpea stew, or our chickpea curry recipe.


What You’ll Need to Make this Recipe

  • 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

How to Make this Veggie Bowl Recipe

  • Heat a large frying pan over medium-high heat and add the coconut oil.
  • 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.
  • Let the chickpeas cook for 15 to 20 minutes, until browned and crispy, stirring occasionally
  • Meanwhile, divide the cucumber, arugula, sauerkraut, tomatoes, and cabbage between two large bowls.
  • Mix the oil, lemon juice, and remaining salt in a small bowl till combined.
  • Add the chickpeas to the bowl when they are done cooking and drizzle with the dressing.
closeup of a bowl of roasted chickpeas and veggies

I hope you enjoy this vegan chickpea bowl as much as I do!

Yield: 4 servings

Chickpea Power Bowl Recipe

closeup of a bowl of roasted chickpeas and veggies

This vegan chickpea power bowl recipe is full of flavor!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 395Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1838mgCarbohydrates: 47gFiber: 14gSugar: 11gProtein: 15g
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