Savory Spiced Chickpea Avocado Bowl (Printable Version)
Protein-rich morning bowl with spiced roasted chickpeas, avocado, and crisp vegetables over fresh greens.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon ground turmeric
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon sea salt
08 - Pinch of black pepper
→ Vegetables & Toppings
09 - 1 ripe avocado, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 small red onion, thinly sliced
12 - 1 cup baby spinach or mixed greens
13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 tablespoon toasted sesame seeds or pumpkin seeds (optional)
15 - Lemon wedges, for serving
→ Dressing
16 - 2 tablespoons tahini
17 - 1 tablespoon fresh lemon juice
18 - 1 tablespoon water
19 - 1/2 teaspoon maple syrup or honey
20 - Salt and pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a paper towel. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, turmeric, garlic powder, salt, and black pepper.
03 - Spread the chickpeas on the prepared baking sheet. Roast for 20 minutes, shaking halfway through, until crispy and golden.
04 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup (or honey), and a pinch of salt and pepper until smooth. Add more water if needed for a drizzling consistency.
05 - Divide the spinach or greens between two bowls. Top each with roasted chickpeas, avocado slices, cherry tomatoes, and red onion.
06 - Drizzle with tahini dressing. Garnish with chopped cilantro or parsley and seeds, if using. Serve with lemon wedges.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes but tastes like you spent all morning thinking about breakfast
- The contrast between crispy spiced chickpeas and cool creamy avocado hits every craving at once
02 -
- Skipping the step of drying chickpeas thoroughly is the number one reason they turn out soft instead of crispy
- The dressing thickens as it sits, so add another splash of water right before serving if needed
03 -
- Let the roasted chickpeas cool for at least 5 minutes before assembling. They continue crisping as they cool.
- If the tahini dressing separates, whisk in another teaspoon of warm water and it will come back together.