Savory Lemon Garlic Chickpea Bowl (Printable Version)
Protein-rich vegan breakfast bowl with crispy chickpeas, sautéed garlic kale and bright lemon dressing.
# What You'll Need:
→ Chickpeas
01 - 1 cup cooked chickpeas (from canned, drained and rinsed, or freshly cooked)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - Salt, to taste
06 - Black pepper, to taste
→ Kale
07 - 3 cups chopped kale, stems removed
08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - Pinch of chili flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Lemon Dressing
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon maple syrup or agave
16 - 1/2 teaspoon Dijon mustard
17 - Salt, to taste
18 - Black pepper, to taste
→ Toppings (optional)
19 - 1/4 cup cherry tomatoes, halved
20 - 1/4 avocado, sliced
21 - 1 tablespoon toasted pumpkin seeds
22 - Fresh parsley, chopped
# How To Make:
01 - In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add chickpeas, smoked paprika, ground cumin, salt, and black pepper. Cook, stirring occasionally, for 5 to 7 minutes until chickpeas are golden and crisp. Transfer chickpeas to a plate and set aside.
02 - In the same skillet, add 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add chopped kale and chili flakes (if using). Sauté for 3 to 5 minutes, stirring, until kale is wilted and bright green. Season with salt and black pepper as desired.
03 - In a small bowl, whisk together fresh lemon juice, olive oil, maple syrup or agave, Dijon mustard, salt, and black pepper until emulsified.
04 - Divide the sautéed kale evenly between two bowls. Top each portion with crispy chickpeas. Drizzle with lemon dressing.
05 - Add desired toppings such as cherry tomato halves, avocado slices, toasted pumpkin seeds, and chopped parsley. Serve warm.
# Expert Advice:
01 -
- When you need a breakfast that tastes like you tried way harder than you did, this is it.
- The lemony pop with garlicky greens and crispy chickpeas have saved many mornings from the breakfast rut.
02 -
- If you rush the chickpeas and skip drying, you’ll end up with soggy bites instead of crispiness.
- I didn’t realize at first how much proper seasoning at every stage boosts all the layers of flavor—so add a little salt each time!
03 -
- If you want ultimate crunch, dry chickpeas with a clean towel before adding them to the skillet.
- A tiny pinch of smoked sea salt at the end is my not-so-secret move for a grown-up twist.