Indulge in this vibrant Roasted Chickpea & Avocado Bowl that combines crispy, smoky chickpeas with creamy avocado and fresh vegetables for a perfect balance of textures and flavors. Each bite offers a satisfying crunch alongside cooling, refreshing produce that makes it ideal for a wholesome lunch or dinner.
This bowl is not only delicious but packed with nutrients—from plant-based protein and fiber to healthy fats and antioxidants. Whether you’re meal prepping for the week or simply craving a nutritious, colorful meal, this bowl has you covered.
- The crispy roasted chickpeas add a delightful crunch and rich smoky flavor that complements creamy avocado beautifully.
- Fresh veggies like cherry tomatoes, cucumber, and red onion provide brightness and freshness.
- A zesty lemon-mustard dressing ties all the flavors together for a vibrant, nourishing bowl.
- Highly customizable and perfect for vegetarian or vegan diets.
Ingredients
- Chickpeas (2 cans, approx. 800 g / 28 oz): Drained, rinsed, and patted dry to ensure crispy roasting with even seasoning.
- Olive oil (1–2 tbsp for roasting, 3 tbsp for dressing): Adds richness and helps achieve crispy chickpeas, plus a smooth dressing base.
- Smoked paprika (1 tsp): Provides a deep smoky note that enhances the roasted chickpeas’ flavor.
- Garlic powder (½ tsp): Adds savory, aromatic depth without overpowering the other ingredients.
- Salt & freshly ground black pepper: Essential for seasoning and balancing all flavors throughout the bowl.
- Ripe avocados (1–2): Diced for creamy texture and healthy fats that mellow the spice.
- Cherry tomatoes (1 cup): Halved for juicy bursts of sweetness and color contrast.
- Cucumber (1): Diced for refreshing crunch and cooling effect to balance the spices.
- Red onion (½): Thinly sliced to add sharpness and vibrant color.
- Mixed greens or cooked grains (2–3 cups): Provides a nutritious base like quinoa, rice, or leafy greens for added fiber and bulk.
- Fresh parsley or cilantro (optional): Chopped for bright herbal notes and garnish.
- Lemon or lime wedges (optional): Served on the side for extra zesty brightness.
- Lemon or lime juice (1–2 tbsp for dressing): Adds acidity for a fresh tang that lifts all flavors.
- Honey or maple syrup (1 tsp): Balances the acidity with subtle sweetness in the dressing.
- Dijon mustard (1 tsp): Gives the dressing a gentle pungency and emulsifies the ingredients.
Instructions
- Preheat the oven and prepare chickpeas
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Set your oven to 220 °C (about 425 °F) to ensure it’s hot enough for a crispy roast. On a large baking sheet, toss the drained and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. This coating helps the chickpeas become crunchy and flavorful during roasting.
- Roast chickpeas until crispy
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Spread the chickpeas evenly in a single layer and roast them for 20–25 minutes, shaking the pan halfway through. This ensures even cooking and crisping on all sides without burning. The chickpeas should be golden-brown and crunchy when done.
- Whisk together the zesty dressing
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In a small bowl, combine olive oil, fresh lemon or lime juice, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is smooth and emulsified, balancing the tanginess, sweetness, and savory flavors for the perfect finish on the bowl.
- Build the bowl base
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Divide the mixed greens or cooked grain evenly into serving bowls. These components add bulk and nutrition while providing a sturdy base to hold all the toppings.
- Assemble the toppings
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Top the greens or grains with the warm roasted chickpeas first, then add diced avocado for creaminess. Scatter halved cherry tomatoes, diced cucumber, and thinly sliced red onions on top to add fresh contrasting flavors and textures.
- Dress and garnish
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Drizzle the zesty dressing over each bowl to bring all ingredients together. Garnish with freshly chopped parsley or cilantro and lemon or lime wedges on the side for an extra burst of citrus brightness if desired.
- For an extra crunch, consider adding roasted nuts or seeds like pumpkin or sunflower seeds.
- Boost the protein by sprinkling feta cheese or adding grilled chicken or tofu for non-vegetarians.
- To add some heat, a pinch of chili flakes in the chickpeas before roasting works beautifully.
- To meal prep, store the chickpeas, veggies, dressing, and base separately, then assemble just before eating to maintain freshness.
Storage Tips
Store the roasted chickpeas and dressing separately in airtight containers for up to 4 days to preserve crispness. Keep avocado and fresh veggies refrigerated and assemble the bowl fresh before serving for best texture and flavor.
Serving Suggestions
This bowl pairs wonderfully with warm flatbreads or pita for scooping. It also makes a fantastic side dish alongside grilled meats or plant-based entrees for a wholesome meal.
- Pat chickpeas very dry before roasting for maximum crispness.
- Adjust lemon or lime juice in the dressing to suit your preferred acidity level.
- Use ripe but firm avocados to avoid mushiness during assembly.
- Toss roasted chickpeas halfway through baking for even color and texture.
FAQs
- Can I use dried chickpeas instead of canned?
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Yes, but be sure to soak and cook them thoroughly before roasting, as canned chickpeas are already cooked and ready to roast.
- Is this recipe vegan-friendly?
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Absolutely! It contains no animal products. Use maple syrup instead of honey to keep it fully vegan.
- Can I swap the avocado for something else?
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You can try creamy hummus or a dollop of vegan yogurt for a similar creamy texture.
- How do I make this bowl gluten-free?
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Simply use gluten-free grains like quinoa or rice and ensure all other ingredients are gluten-free certified.
- Can I prepare this bowl ahead of time?
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Yes, store components separately and combine just before eating to maintain freshness and texture.
Roasted Chickpea Avocado Bowl
Equipment
- 1 oven preheated to 425 °F
- 1 baking sheet
- 1 small bowl
Ingredients
- 2 cans 28 oz chickpeas, drained, rinsed, and patted dry
- 1 –2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 –2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion thinly sliced
- 2 –3 cups mixed greens or cooked grain quinoa or rice, optional
- Fresh parsley or cilantro for garnish (optional)
- Lemon or lime wedges for serving (optional)
- 3 tbsp olive oil
- 1 –2 tbsp lemon or lime juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 425 °F.
- Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
- Roast chickpeas for 20–25 minutes until crispy, shaking the pan halfway through.
- In a small bowl, whisk together olive oil, lemon or lime juice, honey or maple syrup, Dijon mustard, salt, and pepper.
- Divide mixed greens or cooked grains among bowls.
- Top bowls with roasted chickpeas, diced avocado, cherry tomatoes, cucumber, and red onion.
- Drizzle the dressing over each bowl.
- Garnish with fresh herbs and serve with lemon or lime wedges.
Notes
- Add roasted nuts or seeds for extra crunch.
- Boost protein with feta, grilled chicken, or tofu.
- Add a pinch of chili flakes for heat.
- Store components separately for meal prep; assemble before serving.
