Description
This Chickpea Power Bowl recipe is a vibrant, nutrient-packed meal featuring crispy spiced chickpeas served over a fresh medley of vegetables and greens, all dressed with a tangy lemon olive oil dressing. Perfect for a wholesome lunch or dinner, it balances protein, fiber, and fresh flavors for a satisfying and healthy bowl.
Ingredients
Scale
For the Spiced Chickpeas:
- 1 tablespoon coconut oil
- 2 cans chickpeas, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt (for seasoning chickpeas)
For the Bowl and Dressing:
- 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 teaspoon salt (for dressing)
Instructions
- Heat the oil: Heat a large frying pan over medium-high heat and add the coconut oil, allowing it to get hot.
- Season the chickpeas: Add the chickpeas to the hot oil, then sprinkle the paprika, cumin, garlic powder, and 1 teaspoon salt evenly over them. Stir thoroughly to coat all chickpeas with the spices.
- Cook chickpeas: Let the chickpeas cook for 15 to 20 minutes, stirring occasionally, until they are browned and crispy on the outside.
- Prepare the vegetable base: While the chickpeas are cooking, divide the diced cucumber, arugula, sauerkraut, cherry tomatoes, and chopped red cabbage evenly between two large bowls.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, and the remaining teaspoon of salt until fully combined.
- Assemble the bowl: When the chickpeas are done, add them on top of the prepared vegetables and drizzle the lemon-olive oil dressing over everything. Toss lightly or serve as is.
Notes
- Use fresh lemon juice for the best flavor in the dressing.
- You can substitute arugula with spinach or kale if preferred.
- For extra protein, add a boiled egg or grilled chicken breast.
- Adjust spices to your taste or add chili powder for heat.
- Leftover chickpeas can be refrigerated for up to 3 days and crisped again in a pan before serving.
