Description
A nutritious and vibrant Chickpea Power Bowl featuring crispy spiced chickpeas, fresh vegetables, and a tangy lemon-olive oil dressing, perfect for a quick and healthy meal.
Ingredients
Scale
Chickpeas
- 1 tablespoon coconut oil
- 2 cans chickpeas, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 teaspoons salt, divided
Vegetables & Greens
- 1 large cucumber, diced
- 5 ounces arugula
- 1/2 cup sauerkraut
- 1 cup cherry tomatoes, halved
- 4 ounces chopped red cabbage
Dressing
- 3 tablespoons olive oil
- juice of one lemon
Instructions
- Heat Coconut Oil: Heat a large frying pan over medium-high heat and add the coconut oil to prepare for cooking.
- Season Chickpeas: Once the oil is hot, add the drained chickpeas and sprinkle paprika, cumin, garlic powder, and 1 teaspoon of salt over them. Stir well to coat evenly with the spices.
- Cook Chickpeas: Allow the chickpeas to cook in the pan for 15 to 20 minutes, stirring occasionally, until they become browned and crispy.
- Prepare Bowls: While the chickpeas cook, divide the diced cucumber, arugula, sauerkraut, halved cherry tomatoes, and chopped red cabbage evenly between two large serving bowls.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, and the remaining teaspoon of salt until well combined.
- Assemble Bowl: Add the crispy chickpeas atop the vegetable mixture in each bowl and drizzle with the prepared lemon-olive oil dressing.
Notes
- For extra crunch, consider roasting the chickpeas in the oven instead of pan-frying.
- You can substitute arugula with spinach or mixed greens.
- Adjust salt to taste or use low-sodium alternatives to reduce sodium content.
- The sauerkraut adds a tangy probiotic boost but can be omitted if you prefer.
- Serve immediately to enjoy the chickpeas at their crispiest.
