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Flavorful Protein Bowl with Crispy Chickpeas

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A wholesome and satisfying protein bowl featuring crispy roasted chickpeas and fresh veggies, perfect for a quick, healthy meal.

Ingredients

Scale
  • 2 cups canned chickpeas (drained and rinsed)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt (or to taste)
  • 3 cups fresh mixed greens (spinach, arugula, or baby kale)
  • 1 cup cherry tomatoes (halved)
  • 1 medium cucumber (diced)
  • 1 medium red bell pepper (sliced thin)
  • 1 ripe avocado (sliced)
  • 1 cup cooked quinoa or brown rice (optional)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic (minced)
  • 2 tablespoons Greek yogurt or dairy-free yogurt (optional)
  • 2 tablespoons fresh herbs (chopped parsley or cilantro)
  • Black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Drain and rinse 2 cups of canned chickpeas under cold water. Pat them very dry with a clean towel or paper towels.
  3. In a mixing bowl, combine chickpeas with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon sea salt. Stir well to coat evenly.
  4. Spread chickpeas evenly on the prepared baking sheet in a single layer without crowding.
  5. Roast chickpeas for 25-30 minutes, shaking or stirring every 10 minutes until golden and crispy. Lower heat if they start to darken too much.
  6. While chickpeas roast, rinse and chop 3 cups mixed greens, halve 1 cup cherry tomatoes, dice 1 medium cucumber, slice 1 red bell pepper thinly, and slice 1 ripe avocado just before serving.
  7. Cook 1 cup quinoa or brown rice according to package instructions and set aside to cool slightly (if using).
  8. In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 clove minced garlic, 2 tablespoons Greek yogurt or dairy-free yogurt, black pepper, and sea salt to taste.
  9. Assemble the bowl by layering greens, quinoa or rice (if using), roasted chickpeas, cherry tomatoes, cucumber, bell pepper, and avocado slices.
  10. Drizzle dressing over the bowl and sprinkle with chopped parsley or cilantro. Toss gently before serving.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Do not overcrowd the baking sheet to avoid steaming. Stir chickpeas every 10 minutes while roasting. Add avocado last to keep it fresh. Store dressing separately if packing for lunch to prevent soggy veggies. Reheat chickpeas in the oven to restore crispiness.

Nutrition

Keywords: protein bowl, crispy chickpeas, healthy meal, vegetarian, gluten-free, quick recipe, roasted chickpeas, fresh veggies

Find it online: https://flurpchef.com/flavorful-protein-bowl-with-crispy-chickpeas-easy-healthy-meal-recipe/