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The Crunchy Roasted Chickpea Avocado Bowl is a delightful fusion of flavors and textures that will leave your taste buds dancing. This vibrant dish features crispy roasted chickpeas paired with creamy avocados and fresh vegetables, creating a balanced meal perfect for lunch or dinner. Packed with protein, healthy fats, and essential nutrients, this recipe is not only delicious but also a wholesome choice for health-conscious eaters. Beyond its appealing taste and aesthetic, this bowl is versatile and can be tailored to suit various dietary preferences, making it a go-to option for anyone looking to enjoy a nourishing meal.

Roasted Chickpea Avocado Bowls

Discover the vibrant Crunchy Roasted Chickpea Avocado Bowl, a delicious blend of textures and flavors that will delight your taste buds. Featuring protein-rich roasted chickpeas, creamy avocados, and fresh vegetables, this dish is a healthy and satisfying option for any meal. Packed with essential nutrients, it's not only a nourishing choice but also versatile—perfect for adapting to various dietary preferences. Enjoy a wholesome, customizable meal that's as visually appealing as it is tasty!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 cup spinach or arugula

Juice of 1 lime

Fresh cilantro, for garnish (optional)

Cooked quinoa or rice (optional base)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Chickpeas: In a medium bowl, toss the drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.

      Roast Chickpeas: Bake the chickpeas in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden and crispy.

        Prepare the Vegetables: While the chickpeas are roasting, chop the avocados, halve the cherry tomatoes, and finely chop the red onion. In a large bowl, combine the diced avocados, tomatoes, onion, and spinach or arugula. Drizzle with lime juice and a pinch of salt, then gently toss to combine.

          Assemble Bowls: Once the chickpeas are done roasting, remove them from the oven and let them cool slightly. Divide the vegetable mixture into serving bowls, and top each with a generous handful of roasted chickpeas.

            Garnish: If desired, garnish with fresh cilantro and an extra squeeze of lime.

              Serve: Enjoy the bowls warm or at room temperature, optionally over a base of cooked quinoa or rice for a heartier meal.

                Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings