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

Serves: 1


  • 2 Tbsp. coconut oil
  • ½ cup canned chickpeas, drained and rinsed
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. onion powder
  • ½ tsp. curry powder
  • 2 cups mixed greens
  • ½ cup cilantro
  • ¼ cup diced red or yellow bell pepper
  • ¼ cup shredded carrots
  • 2 Tbsp. finely sliced red onion
  • 1 scallion, finely sliced
  • ½ medium avocado, pitted, peeled, and sliced
  • 2 Tbsp. chopped peanuts
  • 2 Tbsp. coconut milk
  • 1 Tbsp. sesame oil
  • 1 Tbsp. apple cider vinegar
  • ¼ tsp. onion powder
  • 1 clove garlic, minced
  • ½ scallion, finely sliced
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper


  • Make the salad: Heat coconut oil in a skillet over high heat. Toss chickpeas in salt, pepper, onion powder, and curry powder. Place coated chickpeas in hot skillet, frying just until crispy and golden, about 3–5 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 remaining salad ingredients. Sprinkle with chickpeas.
  • Whisk all dressing ingredients together. Drizzle over the salad bowl.