Chickpea Rice Bowl

This chickpea rice bowl with roasted chickpeas, mango, avocado, cucumber, and brown rice is vibrant, healthy, and refreshing.

If you are looking for a super easy weeknight meal, this is it! Plus it makes perfect leftovers for meal-prepping purposes. Keep reading to learn how to make this amazing roasted chickpea salad bowl.

How to make a chickpea rice bowl

This vegan chickpea salad bowl is simple to prepare:

1. Roast the chickpeas. Preheat the oven to 425F or airfryer to 390°F. Add the chickpeas to a baking sheet and drizzle with olive oil, chili powder, salt and pepper and toss. Bake for 15-25 minutes or until crispy/lightly browned and fragrant!
2. Assemble the bowl. While the chickpeas are roasting, cook the brown rice (or pull out leftovers) and chop the mango, cucumber and avocado.
3. Make the dressing. In a small bowl, combine the vegan mayonnaise and sriracha and water.
4. Then just combine everything and you have a decadent roasted chickpea salad bowl!

Chickpea rice bowl tips and tricks

• Feel free to mix it up. Make this a mediterranean chickpea quinoa bowl by using hummus, sundried tomatoes, and quinoa/rice (see mediterranean braised chickpea rice bowls).
• Meal prep this vegan chickpea salad recipe. These bowls stay fresh in the fridge for 3-4 days. Just keep the dressing on the side and drizzle at serving time.

For more vegan salad bowl recipes keep an eye out on my blog. I also post tons of recipes on Tik Tok and Instagram!

As always, if you make this chickpea rice bowl be sure to leave a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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I am a Registered Dietitian and I offer nutrition consultations across Canada. Click here to book a free discovery call with me!