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Mexican Chickpea Bowl – Vegan & Gluten-Free

I’m always looking for fast and healthy things to have for lunch.  Something that I can throw together and is delicious whether I heat it up or eat it at room temperature.  This Mexican chickpea bowl is perfect – fresh and roast veggies, a Mexican chickpea salad topped with crunchy radishes.  Keep all of the components in your fridge and lunch is a snap!

Mexican Chickpea Bowl - Final Bowl

The inspiration for this dish was an AMAZING dressing I found in Rick Bayless‘ cookbook “Mexican Everyday” (If you don’t have it, you need it.  Trust me.)  It’s so tasty, you also can’t believe how easy it is to make.  I’ve adjusted it slightly to use less oil.

Mexican Chickpea Bowl - Dressing Side

In a food processor, blender or container that you can use a hand blender with (my weapon of choice), combine:

– 1/2 cup of your favourite green salsa

– 1/3 cup of canola oil

– Juice of one lime

– 1/4 cup of loosely packed cilantro

– a pinch of salt

Mexican Chickpea Bowl - Mixing Dressing

Blitz until smooth, taste and add more salt if it needs it.  Done!  The dressing keeps in the fridge for a couple of weeks.

Mexican Chickpea Bowl - Veggies

Now for the roast veggies.   I’m currently loving roast sweet potato, red pepper and Japanese eggplant, but you can use anything you like.  Just chop them into chunks, drizzle with oil, sprinkle with salt and roast until golden brown in a 425 degree oven, tossing occasionally.  Store in your fridge for lunches or snacking.

Mexican Chickpea Bowl - Roast Veggies

For the Mexican chickpea salad, combine:

– 1 can of drained and rinsed chickpeas

– about 5 radishes cut into strips (more if you really like radishes)

– 1/4 cilantro, chopped

– 3-4 tablespoons of your dressing

Mexican Chickpea Bowl - Chickpea Salad

Toss these together and give it a taste to see if you want some extra salt or lime (I almost always do.) 

Mexican Chickpea Bowl - Chopping Radishes

This salad actually gets better the longer it’s left to marinade in the fridge.  It will keep for about a week.

Mexican Chickpea Bowl - Chickpea Salad done

Once you’re ready to assemble your bowl, toss some fresh greens with a spoonful of the dressing.  I’m currently obsessed with baby kale, but arugula, spinach or salad greens would work too.

Mexican Chickpea Bowl - Kale Dressed

Time to eat!  Place your dressed greens in a nice bowl or travel container and top with the roast veggies and chickpea salad.  A little sliced avocado, a squeeze of lime and some hot sauce are nice to include as well.

Mexican Chickpea Bowl - Final Closeup

All of the components keep for at least a week in the fridge, so you’re all set to have healthy and tasty lunches all prepped.  Enjoy!

Mexican Chickpea Bowl - Final Bowl with Fork

Mexican Chickpea Bowl - Eating

2 comments

  1. Ursula

    I’ve been eating pretty horribly lately and have been looking for fresh summer meals like this one! And I’m with you with loving fast and fresh. I also think I might actually have all this in my cupboards

    1. Rasa

      Thanks Ursula – Hope you like it! I’ve been using this dressing on everything lately. 🙂

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