Vegan Chickpea Bowl

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This Vegan Chickpea bowl is one of my all time favorite easy to go vegan lunch recipes. I just adore the savory chickpeas that’s bursting with flavor combined with the meaty and absolutely delicious mushrooms. It’s a fully satisfying one bowl meal, and it’s so super simple to make.

There’s a lot of flavor and amazing textures in this bwol, created with just a few power packed ingredients – think sweet and delicious sundried tomatoes, fresh bell peppers and oh so tasty spice flavored chickpeas.
This recipe is ideal as a healthy lunch or dinner – I happily make it as a quick and easy weeknight dinner, and use the leftovers for next days lunch. It’s super easy and I’m all about saving time and preparing two meals in one go.

Sugarfree January

Although, I’m not personally on the sugarfree January train (and trus me, no one wants me to go completely sugar free), this recipe is not only sugar free, it’s also loaded with plant based protein, lots of vitamins and minerals and has all the healthy, metabolism boosting and immune system improving benefits we all crave this time of year.

For me this recipe is a year round hit. I adore the textures and flavors. It’s a combination of my favorite year round veggies, making a great option as a savory summer salad, as well as a healthy, vitamin filled winter choice.

What’s great about this recipe

  • It’s so easy and quick to make
  • Packed with healthy ingredients – loaded with protein and vitamins and minerals
  • Savory, filling and completely delicious
  • Easy to make in advance and take with you to go
  • Vegan, sugar free, soy free and gluten free

Meal prep

One of the great things about this recipe is how easy it makes everyday life. Make the bowls the day before and eat when you’re ready. The easy part about all the vegetables used in this vegan chickpea bowl is how well they keep. Everything tastes just as amazing the next day.
You can also make the bowls in advance and freeze them for a later date. If you do, I suggest reheating the chickpea bowls in a microwave. It intensifies all the flavors and really brings it back to life.

How to serve

I like to serve my vegan chickpea bowl with a large dollop of my creamy bean dip. This dip is so deliciously creamy, just as it’s name implies. It almost feels like I’m cheating a little bit on Hummus, but it’s just too good to resist. Plus, the beans add extra protein and different health benefits, and in combination with the chickpeas and mushrooms, you get a protein packed and oh so delicious meal.
Alternatively, you could serve with hummus, guacamole or any other type of dip or sauce you prefer. Everything goes.

How is this vegan chickpea bowl made? It’s so easy:

Instructions

  • Slice or dice the rinsed mushrooms and pour them into a hot skillet. Let the mushrooms cook for a few minutes at medium high heat, while stirring occasionally. Add the diced red onions, chopped garlic, paprika, tamari, salt and pepper and stir everything together.
  • Next, add the chickpeas and let everything cook for a few minutes, until the onions are softened.
  • Mix in the chopped parsley last minute and set aside to cool a little.
  • Place a small handful of fresh salad leaves in the bowl and top generously with the chickpea veggie mix. Serve with a large dollop of bean dip and enjoy.

Vegan Chickpea Bowl

This Vegan Chickpea bowl is one of my all time favorite one pot, easy to-go vegan lunch recipes. I just adore the savory chickpeas that's bursting with flavor combined with the meaty and absolutely delicious mushrooms.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Lunch, Vegan
Cuisine: American
Keyword: salad, vegan
Servings: 2 people
Author: Simone – Munchyesta.com

Ingredients

  • 1 can Chickpeas Cooked
  • 1 cup Sliced Mushrooms Portabella or whichever you prefer
  • 1 Red Bell Pepper Diced
  • 1 Red Onion Chopped
  • 2 cloves Garlic Chopped
  • 2 Oil packed Sundried Tomato halves Chopped
  • 1 bunch Fresh Parsley Chopped
  • ½ cup Fresh Spinach Leaves
  • 1 tbsp Paprika
  • 1 tbsp Tamari
  • Pinch of salt
  • Pinch of Pepper
  • 1 tbsp Olive Oil

Serve with my creamy bean dip.

    Instructions

    • Slice or dice the rinsed mushrooms and pour them into a hot skillet. Let the mushrooms cook for a few minutes at medium high heat, while stirring occasionally. Add the diced red onions, chopped garlic, paprika, tamari, salt and pepper and stir everything together.
    • Next, add the chickpeas and let everything cook for a few minutes, until the onions are softened.
    • Mix in the chopped parsley last minute and set aside to cool a little.

    Assembling the chickpea bowl:

    • Place a small handful of fresh salad leaves in the bowl and top generously with the chickpea veggie mix. Serve with a large dollop of bean dip and enjoy.

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