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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. | Munchyesta.com
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.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 15 minutes
Serving Size 2 people

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.