This Crispy Chickpea California Bowl is an easy-to-make & flavorful vegan recipe. It includes cauliflower rice, crispy chickpeas, roasted veggies, juicy cherry tomatoes, avocado mash, & fresh herbs. The perfect weeknight meal that will please all!

Crispy Chickpea California Bowl with avocado mash, cauliflower rice, zucchini, red bell pepper, cherry tomatoes, mushrooms, fresh basil, and cilantro with a fork in it sitting on a white marble counter.

Vegan bowls are always a weeknight winner. They’re simple to whip up, & the end result is always a 10/10. This Crispy Chickpea California Bowl is without a doubt a pleaser.

The bowl includes cooked cauliflower rice, crispy chickpeas, roasted vegetables, juicy cherry tomatoes, avocado mash, & fresh herbs.

This weeknight meal is ready in about 30 minutes & will be a staple!

Why You’ll Love This Crispy Chickpea Bowl Recipe

Full of Flavor & Loaded with Nutrition: An easy-to-make recipe that’s created with plant-based protein, veggies, & healthy fats to nourish your body!
Quick & Easy: It’s the best meal to make on a busy weeknight, as it comes together in about 30 minutes & cleanup is a breeze.
Great for Meal Prep: This Crispy Chickpea California Bowl stores well in the fridge, making it the perfect recipe to prepare in advance for healthy dinners throughout the week.

Vegan Crispy Chickpea California Bowl with avocado mash, cauliflower rice, zucchini, red bell pepper, cherry tomatoes, mushrooms, fresh basil, and cilantro with a fork in it sitting on a white marble counter.

Ingredients

Organic Chickpeas: We’ll be roasting up some chickpeas to add the perfect amount of crispy texture, fiber & plant protein!
Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health food store.
Organic Zucchini: Feel free to swap with yellow squash.
Organic Red Bell Pepper: Use any color of bell pepper that you have on hand.
Organic Cherry Tomatoes: If you don’t have cherry tomatoes, grape tomatoes are a great substitute.
Organic Baby Bella Mushrooms: Roasted up for some extra heartiness.
Organic Avocado: For the mash, it’s best to use a ripe avocado.
Organic Seasonings: Smoked paprika, onion powder, garlic powder, sea salt & black pepper.
Organic Herbs: Specifically, fresh cilantro & fresh basil.
Organic Avocado Oil: Avocado oil is my go-to baking oil because it’s neutral in flavor & it can be used at high-heat temperatures.

How to Make

Crispy Chickpeas & Roasted Vegetables. Preheat the oven to 425 degrees F & line a baking tray with parchment paper. On one side, toss the chickpeas with the avocado oil & seasonings. On the other side, toss the vegetables with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
Avocado Mash. In a bowl, mash the ripe avocado with the remaining ingredients. I like mine on the chunky side.
Assemble. Divide the cauliflower rice, crispy chickpeas, & roasted vegetables between bowls. Pair with the cherry tomatoes, avocado mash, & fresh herbs. Enjoy!

Crispy Chickpea Bowl with zucchini, red bell pepper, and mushrooms on a sheet pan.

Tips for Making this Vegan Bowl Recipe Perfectly

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Organic Vegetables: Feel free to use what you have on hand or based on what’s in season.
Organic Avocado: For the mash, it’s best to use a ripe avocado.

Storing & Reheating

This Crispy Chickpea California Bowl is the perfect vegan recipe for healthy leftovers & make-ahead dinners!

Storing. Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. I don’t recommend preparing the avocado mash until the bowl is ready to be enjoyed.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cooked cauliflower rice, chickpeas, & vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.

Crispy Chickpea California Bowl Recipe with avocado mash, cauliflower rice, zucchini, red bell pepper, cherry tomatoes, mushrooms, fresh basil, and cilantro with a fork in it sitting on a white marble counter.

More Healthy Chickpea Bowl Recipes You’ll Love

Sharing Is Caring!

If you make this Crispy Chickpea California Bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Crispy Chickpea California Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tsp avocado oil
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
Sea salt & black pepper, to taste

ROASTED VEGETABLES

1 red bell pepper, thinly sliced
1 large zucchini, thinly sliced
1 cup baby Bella mushrooms, halved
1 tsp avocado oil
Sea salt & black pepper, to taste

AVOCADO MASH

1 large ripe avocado
1 tbsp fresh lemon juice
2 garlic cloves, minced
Sea salt & black pepper, to taste

BOWL

2 cups cooked cauliflower rice
1 cup cherry tomatoes, halved
Fresh basil
Fresh cilantro

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Instructions

Crispy Chickpeas & Roasted Vegetables. Preheat the oven to 425 degrees F & line a baking tray with parchment paper. On one side, toss the chickpeas with the avocado oil & seasonings. On the other side, toss the vegetables with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
Avocado Mash. In a bowl, mash the ripe avocado with the remaining ingredients. I like mine on the chunky side.
Assemble. Divide the cauliflower rice, crispy chickpeas, & roasted vegetables between bowls. Pair with the cherry tomatoes, avocado mash, & fresh herbs. Enjoy!

Notes

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.

Organic Vegetables: Feel free to use what you have on hand or based on what’s in season.

Organic Avocado: For the mash, it’s best to use a ripe avocado.

Storing & Reheating: Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. I don’t recommend preparing the avocado mash until the bowl is ready to be enjoyed. To reheat, preheat the oven to 350 degrees F. Transfer the cooked cauliflower rice, chickpeas, & vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.