This Crispy Chickpea Chimichurri Bowl will, without a doubt, be a weeknight staple, as it’s created with healthy vegan ingredients & full of flavor at every bite. It includes cooked cauliflower rice, crispy chickpeas, juicy cherry tomatoes, creamy avocado, & an irresistible chimichurri sauce. A plant-based meal that will be a hit!

Put it on the list! This Crispy Chickpea Chimichurri Bowl is one to make without question. This flavorful vegan bowl is everything you could desire in a weeknight dinner & then some.
It goes without saying, but the star of this creation is the chimichurri sauce, & even though it’s homemade, don’t be intimidated. Simply add all of the ingredients to a food processor & blend until you reach your desired consistency.
Served with cauliflower rice, crispy chickpeas, cherry tomatoes, & avocado, this chimichurri bowl is perfect!
Why You’ll Love This Vegan Chimichurri 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 Chimichurri Bowl stores well in the fridge, making it the perfect recipe to prepare in advance for healthy dinners throughout the week.

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 Cherry Tomatoes: If you don’t have cherry tomatoes, grape tomatoes are a great substitute.
- Organic Avocado: Slice it, dice it, or mash it up!
- Organic Seasonings: Organic garlic powder, sea salt & black pepper.
- Organic Chimichurri: Herbs, garlic, red wine vinegar, red pepper flakes, dried oregano, fresh lemon & extra-virgin olive oil.
- 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. Preheat the oven to 425 degrees F & line a baking tray with parchment paper. Toss the chickpeas with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
- Chimichurri. To a food processor, add all of the chimichurri ingredients. Blend until the cilantro/parsley is chopped well, stopping to scrape down the sides as needed. The consistency should be chunky, but feel free to add some water, a tablespoon at a time, to blend until desired smoothness.
- Assemble. Divide the cauliflower rice, crispy chickpeas, cherry tomatoes, & avocado between bowls. Pair with the chimichurri & fresh herbs. Enjoy!

Tips for Making this Chimichurri Bowl Recipe Perfectly
- Baking: Be sure to flip the chickpeas 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 Herbs: Fresh organic cilantro or parsley will work for the chimichurri (I prefer cilantro).
Storing & Reheating
This Crispy Chickpea Chimichurri 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.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cooked cauliflower rice & chickpeas to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.

More Healthy Plant-Based Bowl Recipes You’ll Love
- Sriracha Mayo Chickpea Bowl with Cucumber Avocado Salsa
- BBQ Ranch Chickpea Quinoa Bowl
- Spicy Honey Mustard Crispy Chickpea Bowl
- Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
- Chipotle Honey Crispy Chickpea Bowl with Cucumber Avocado Salsa
Sharing Is Caring!
If you make this Crispy Chickpea Chimichurri 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.
Print
Crispy Chickpea Chimichurri Bowl
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Argentinean
- Diet: Vegan
Description
This Crispy Chickpea Chimichurri Bowl will, without a doubt, be a weeknight staple, as it’s created with healthy vegan ingredients & full of flavor at every bite. It includes cooked cauliflower rice, crispy chickpeas, juicy cherry tomatoes, creamy avocado, & an irresistible chimichurri sauce. A plant-based meal that will be a hit!
Ingredients
Always opt for organic ingredients.
CRISPY CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- 1 tsp avocado oil
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
CHIMICHURRI
- ¾ cup fresh cilantro or parsley
- 2 garlic cloves
- 2 tsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Sea salt & black pepper, to taste
BOWL
- 2 cups cooked cauliflower rice
- 1 cup cherry tomatoes, halved
- Avocado(s)
- Fresh herbs
Instructions
- Crispy Chickpeas. Preheat the oven to 425 degrees F & line a baking tray with parchment paper. Toss the chickpeas with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
- Chimichurri. To a food processor, add all of the chimichurri ingredients. Blend until the cilantro/parsley is chopped well, stopping to scrape down the sides as needed. The consistency should be chunky, but feel free to add some water, a tablespoon at a time, to blend until desired smoothness.
- Assemble. Divide the cauliflower rice, crispy chickpeas, cherry tomatoes, & avocado between bowls. Pair with the chimichurri & fresh herbs. Enjoy!
Notes
Baking: Be sure to flip the chickpeas 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 Herbs: Fresh organic cilantro or parsley will work for the chimichurri (I prefer cilantro).
Storing & Reheating: Transfer ingredients to separate airtight glass containers. The bowl ingredients will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the cooked cauliflower rice & chickpeas to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.













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