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
  • 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.