Go Back
In the pursuit of nutritious and satisfying meals, Crunchy Roasted Chickpea Avocado Bowls emerge as a standout option for those seeking a quick yet flavorful dish. This recipe brilliantly combines the creamy richness of avocados with the satisfying crunch of roasted chickpeas, making it not only appealing to the palate but also visually enticing. Whether you are a busy professional, a student, or simply someone looking to enhance their culinary repertoire, this bowl is designed to cater to a variety of dietary preferences, including vegan and gluten-free lifestyles.

Roasted Chickpea Avocado Bowls

Discover a healthy and flavorful meal with Crunchy Roasted Chickpea Avocado Bowls! This recipe beautifully blends creamy avocados, crunchy roasted chickpeas, and fresh vegetables for a visually appealing and satisfying dish. Packed with protein and fiber, these bowls cater to various dietary preferences, including vegan and gluten-free options. Perfect for busy days, they can be enjoyed as lunch or dinner, making them a versatile addition to your meal prep routine. Enjoy a delicious and nutritious meal that’s sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 cup fresh spinach or arugula

Juice of 1 lime

Fresh cilantro, for garnish (optional)

Cooked quinoa or rice (for a heartier base, optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot enough for roasting the chickpeas.

    Prepare Chickpeas: In a medium mixing bowl, add the drained chickpeas. Pour in the olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss everything together until the chickpeas are evenly coated in the seasonings. Transfer the chickpeas to a baking sheet lined with parchment paper, spreading them out in a single layer.

      Roast Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 20-25 minutes. Make sure to stir them halfway through the cooking time to ensure they become golden and crispy on all sides.

        Prepare the Vegetables: While the chickpeas are roasting, take the time to chop the avocados into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion. In a large mixing bowl, combine the diced avocados, halved tomatoes, the chopped onion, and the fresh spinach or arugula. Drizzle the mixture with lime juice, add a pinch of salt, and gently toss everything together until well combined.

          Assemble Bowls: Once the chickpeas are beautifully roasted and slightly cooled, it’s time to assemble the bowls. Divide the vegetable mixture into four serving bowls. Generously top each bowl with a handful of the crunchy roasted chickpeas.

            Garnish: For a fresh touch, garnish with chopped fresh cilantro and an additional squeeze of lime juice, if desired.

              Serve: Enjoy your bowls warm or at room temperature. For an even more filling meal, serve over a base of cooked quinoa or rice.

                Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings