Thai Chickpea Bowl
This bright bowl is bursting with flavor! Seasoned and toasted chickpeas mix with and thin-sliced vegetables to create a refreshing, yet filling meal.
Serves: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 Tbsp. coconut oil
- 1⁄2 cup canned chickpeas, drained and rinsed
- 1 1⁄4 tsp. salt, divided
- 3⁄4 tsp. freshly ground black pepper, divided
- 3⁄4 tsp. onion powder, divided
- 1⁄2 tsp. curry powder
- 2 cups mixed greens
- 1⁄2 cup cilantro
- 1⁄4 cup diced red or yellow bell pepper
- 1⁄4 cup shredded carrots
- 2 Tbsp. finely sliced red onion
- 1 1⁄2 scallion, finely sliced, divided
- 1⁄2 medium avocado, pitted, peeled, and sliced
- 2 Tbsp. chopped peanuts
- 2 Tbsp. coconut milk
- 1 Tbsp. sesame oil
- 1 Tbsp. apple cider vinegar
- 1 clove garlic, minced
- Heat coconut oil in a skillet over high heat. Toss chickpeas in 1⁄4 teaspoon salt, 1⁄4 teaspoon black pepper, 1⁄2 teaspoon onion powder, and curry powder. Place coated chickpeas in hot skillet, frying just until crispy and golden, about 3 to 5 minutes. (Note: as chickpeas cook, they can pop, so place your skillet on the back burner and use a long-handled spatula for safety’s sake). Transfer chickpeas to a plate lined with a paper towel. Allow to cool slightly.
- In a bowl, toss together mixed greens, cilantro, bell pepper, carrots, onion, 2⁄3 of the scallions, avocado, and peanuts. Sprinkle with chickpeas.
- Whisk coconut milk, sesame oil, vinegar, minced garlic, remaining scallions, 1⁄4 teaspoon onion powder, 1 teaspoon salt, and 1⁄2 teaspoon black pepper together. Drizzle over the salad bowl.