Gluten-Free Crispy Chickpea Bowl

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 can (15 oz) chickpeas, rinsed and drained Shop
• 1 tbsp olive oil
• 1 tsp smoked paprika Shop
• 1/2 tsp garlic powder Shop
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh vegetables of choice (e.g., chopped bell peppers, shredded carrots, spinach)
• 2 tbsp gluten-free sauce (GF tamari, tahini dressing, or your favorite GF vinaigrette) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you are using rice or gluten-free noodles, prepare them according to package directions and set aside. Ensure your rice or noodles are cooked until tender and fluffy.
2. 2 In a medium bowl, combine the rinsed and drained chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until the chickpeas are evenly coated with the spices and oil, ensuring a fragrant mixture.
3. 3 Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 20-25 minutes, or until they are golden brown and delightfully crispy, shaking the pan halfway through for even cooking.
4. 4 While the chickpeas are roasting, prepare your fresh vegetables by chopping, slicing, or shredding them as desired. In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, and 1 teaspoon of sesame oil to create your dressing.
5. 5 Assemble your bowls by dividing the cooked rice or gluten-free noodles among four bowls. Top with the roasted crispy chickpeas and your prepared fresh vegetables. Drizzle generously with the prepared dressing and serve immediately for the best texture and flavor.

Nutrition (per serving)

Tips & Notes

• Dry the chickpeas thoroughly after rinsing by rolling them in a clean towel and discarding any loose skins, then toss them with the oil and spices. Moisture left on them steams in the oven and keeps them from turning crisp.
• Roasted chickpeas soften once they sit or meet the dressing, so add them to the bowls last and drizzle the dressing mostly over the vegetables and grain. If leftovers go soft, re-crisp them on a sheet pan at 400°F for a few minutes.
• For the 2 tbsp of sauce, use tamari labeled gluten-free or a tahini dressing or vinaigrette labeled gluten-free. Bottled dressings are a common source of hidden gluten, while plain rice vinegar and lemon juice are naturally gluten-free.

Common questions