Roasted Chickpea Avocado Bowl
This wholesome bowl features crispy roasted chickpeas, creamy avocado, fresh vegetables, and a zesty dressing for a nutritious and satisfying meal.
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.