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Chickpea Power Bowl Recipe

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This chickpea bowl recipe is full of crunch, color, lots of spices, and fresh flavors. It's a delicious vegan bowl recipe you're going to love.  

This wonderful plant-based main meal comes together easily with simple ingredients from the grocery store. 

Chickpea powder bowls with vegetables in a white bowl.

These gluten-free bowls are super versatile. You can change up the flavors by adding your own seasonings or using a yogurt sauce, Dill Dressing, instead of the vinaigrette included. If you prefer a grain bowl, add your favorite whole grains. You can add meat or plant protein for an extra hearty meal. 

These spiced chickpea bowls make a great lunch or dinner recipe, and they're so easy to make. They're full of fresh veggies and bright flavors. 

This is my favorite recipe when I need something quick and healthy, but also light and full of flavor. 


Ingredients

  • Coconut oil - You'll use coconut oil to sauté the chickpeas. If you don't have coconut oil, feel free to swap for another oil. 
  • Chickpeas - I prefer canned chickpeas because they're easy and tasty. 
  • Seasonings - We'll season the chickpeas to give them tons of flavor. We'll use paprika, cumin, garlic powder and salt. You substitute these for your favorite earthy spice blend.  
  • Cucumber - Use your favorite type of cucumber.  If using a cucumber with a thick skin, like a hothouse, you may want to peel it. 
  • Arugula - If you don't like arugula, you can substitute romaine lettuce, baby spinach, or your favorite leafy greens.
  • Sauerkraut - Sauerkraut adds a tangy, briny taste to this recipe.
  • Cherry tomatoes - Cherry tomatoes are full of flavor and easy to use in this recipe, but you can use any kind of tomatoes you prefer. 
  • Red cabbage - Cabbage adds a nice crunch to the bed of greens. And the purple cabbage adds a nice vibrant color. Feel free to substitute green cabbage. 
  • Olive oil and lemon juice - You'll make a quick dressing with oil, lemon juice and a bit of salt to add flavor to the veggies. You can use lime juice instead of lemon if you prefer. 

Instructions

  • Heat a large skillet 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.

Substitutions & Variations

Cooking method - If you don't want to use a skillet, you can get crispy chickpeas in the oven by spreading them in a single layer on a baking sheet, add a bit of olive oil and bake for about 20 minutes at 400 degrees F.  

Additional toppings - Feel free to top with your favorite fresh herbs like dill or fresh cilantro. Red onion or shallots are also a delicious addition. Shredded parmesan or feta cheese is also a great topping. If you need to keep this recipe vegan, use vegan cheeses. 

Add-ins - If you love buddha bowls, add diced sweet potatoes or regular potatoes, brown rice, white rice and/or your cooked grain to this Mediterranean chickpea bowl. 

Seasonings - Feel free to switch up the seasonings in this recipe. Use your favorite earthy spice blend like Turkish Seasoning or Blackening Seasoning. To do this, you'll use 4 teaspoons of your seasoning in lieu of the paprika, cumin, garlic powder and 1 teaspoon of the salt.

Tips for Making this Recipe

Make sure your chickpeas are dry before sauteing. You can dry for a few minutes on a dish towel or paper towel before cooking.

Removing the skins from the chickpeas will help them crisp up, but it's not absolutely necessary. 

Storage

This bowl tastes best when fresh, but if you don't mind slightly less crunchy chickpeas, store leftovers in an airtight container in the refrigerator for up to 3 days. You can store chickpeas in a separate container to help preserve the crunch.  

What to Serve with This Chickpea Bowl

The great thing about this chickpea bowl recipe is that it's a complete meal in itself, but here are some things you can add to these bowls: 

Serve these vegan Dark Chocolate Treats for a light, sweet treat at the end of the meal. 

More Delicious Chickpea Recipes

If you enjoy chickpeas, you’ll also love these fantastic recipes.

  • Roasted Chickpea Salad Recipe - With a delicious tahini dressing, roasted chickpeas and fresh vegetables, this salad is bursting with flavor.  
  • Chickpea Stew - This stew is so flavorful and makes a great meal prep recipe since it's even better the next day. 
  • Chickpea Cucumber Salad - This bright and fresh cucumber chickpea salad with feta is a great side dish or light lunch.
  • Spice Roasted Chickpeas - These tagine spice roasted chickpeas are a delicious addition to an appetizer board or perfect to enjoy as an afternoon snack.

If you try this chickpea bowl recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Yield: 4 servings

Chickpea Power Bowl Recipe

Chickpea bowl with chopped veggies and greens in a white bowl with a fork.

This vegan chickpea power bowl recipe is full of flavor and wholesome ingredients! It's a filling and delicious meal.

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
  • ½ 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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