Avocado Chickpea Crunch Bowl Recipe
This Avocado Chickpea Crunch Bowl is a fresh, protein-packed, and satisfying meal with a mix of creamy, crunchy, and tangy flavors. The roasted chickpeas add a crispy texture, while the avocado brings creaminess, making this bowl both nutritious and delicious. It’s perfect for a healthy lunch, dinner, or meal prep option. Plus, it’s naturally vegan and gluten-free!
Ingredients:
For the Bowl:
1 (15-oz) can chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 cups mixed greens (spinach, arugula, or romaine)
1 cup shredded red cabbage
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1 avocado, sliced
1/4 cup shredded carrots
1/4 cup sunflower seeds or sliced almonds (for crunch)
For the Dressing:
2 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp maple syrup (or honey)
1/2 tsp Dijon mustard
1 small garlic clove, minced
1-2 tbsp water (to thin the dressing)
Salt & pepper to taste
Instructions:
1. Roast the Chickpeas:
Preheat your oven to 400°F (200°C).
Toss the rinsed and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Spread them evenly on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
2. Prepare the Dressing:
In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic.
Add 1-2 tbsp of water to thin it to your desired consistency.
Season with salt and pepper to taste.
3. Assemble the Bowl:
Start with a base of mixed greens in a large bowl.
Add shredded red cabbage, cherry tomatoes, cucumber, red onion, shredded carrots, and avocado slices.
Top with the crispy chickpeas and sunflower seeds or almonds for crunch.
4. Drizzle and Serve:
Drizzle the tahini dressing over the bowl and toss gently.
Serve immediately and enjoy!
Nutritional Information
(per serving, assuming 2 servings):
Calories: 450
Protein: 14g
Fat: 28g
Saturated fat: 4g
Carbohydrates: 40g
Fiber: 12g
Sugars: 8g
Sodium: 350mg
Notes & Tips:
Make it protein-packed: Add grilled tofu, tempeh, or a boiled egg for extra protein.
Chickpea texture: For maximum crunch, make sure the chickpeas are completely dry before roasting.
Storage: Store components separately if making ahead. Roasted chickpeas can stay crispy for up to 3 days in an airtight container.
Dressing variation: Swap tahini for Greek yogurt or avocado blended with lime juice for a different flavor.
Crunch factor: Swap sunflower seeds with pumpkin seeds, crispy pita chips, or even toasted coconut flakes for variety.
This Avocado Chickpea Crunch Bowl is a perfect balance of textures and flavors, making it a nutritious and filling meal that’s both refreshing and satisfying!