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Crispy Chickpea Avocado Bowl

A colorful vegan bowl with crispy seasoned chickpeas, creamy avocado, rice, fresh vegetables and an easy lemon tahini sauce. Perfect for a quick plant-based lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice
  • 2 medium avocados sliced
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 cup red cabbage finely shredded
  • 1/4 cup fresh parsley or cilantro chopped
Lemon Tahini Sauce
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 pinch salt
  • 2–4 tablespoons water as needed

Method
 

  1. Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel or paper towels.
  2. Place the chickpeas in a bowl and toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
  3. Heat a large skillet over medium-high heat. Add the seasoned chickpeas and cook for 8–10 minutes, stirring occasionally, until lightly browned and crispy.
  4. To make the lemon tahini sauce, whisk together the tahini, lemon juice, maple syrup, and salt in a small bowl. Add water 1 tablespoon at a time until smooth and easy to drizzle.
  5. Slice the avocados, halve the cherry tomatoes, dice the cucumber, and finely shred the red cabbage.
  6. Divide the cooked rice between four bowls.
  7. Top each bowl with crispy chickpeas, sliced avocado, cherry tomatoes, cucumber, and shredded red cabbage.
  8. Drizzle with lemon tahini sauce and garnish with fresh parsley or cilantro.
  9. Serve immediately and enjoy.