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Fresh All-Green Goddess Bowl Recipe Easy Homemade with Creamy Avocado and Crispy Chickpeas

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A vibrant and nourishing all-green bowl featuring creamy avocado dressing and crispy roasted chickpeas, perfect for a quick, healthy meal.

Ingredients

Scale
  • 4 cups baby spinach leaves, fresh and tender
  • 2 cups arugula
  • 1 cup green cabbage, shredded
  • 1 large ripe avocado, mashed smooth
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons olive oil (extra virgin preferred)
  • A small handful fresh basil leaves, chopped finely
  • Salt and pepper, to taste
  • 1 can (15 oz/425 g) canned chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil (for roasting)
  • Sea salt, to taste
  • Optional toppings:
  • 1/2 cup thinly sliced cucumber
  • 2 tablespoons chopped fresh parsley or cilantro
  • 2 tablespoons toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Drain and rinse chickpeas, then pat them dry thoroughly with a kitchen towel.
  3. Toss chickpeas with 2 tablespoons olive oil, smoked paprika, ground cumin, and sea salt evenly. Spread in a single layer on the baking sheet.
  4. Roast chickpeas for 25-30 minutes, shaking the pan halfway through to ensure even crisping. Remove when golden and crunchy.
  5. While chickpeas roast, combine baby spinach, arugula, and shredded cabbage in a large mixing bowl and toss gently.
  6. In a medium bowl, mash the avocado with a fork or potato masher until smooth but slightly chunky. Add lemon juice, minced garlic, 3 tablespoons olive oil, chopped basil, salt, and pepper. Stir well to combine. Add a teaspoon of water or olive oil if dressing is too thick.
  7. Toss the greens with the avocado dressing until lightly coated and vibrant.
  8. Once chickpeas are crispy and slightly cooled, sprinkle them over the dressed greens.
  9. Add optional toppings like cucumber slices, fresh herbs, and toasted pumpkin seeds.
  10. Serve immediately or refrigerate chickpeas separately if preferred chilled.

Notes

Dry chickpeas thoroughly before roasting for best crunch. Use lemon juice in avocado dressing to prevent browning. Assemble just before serving to keep greens crisp and chickpeas crunchy. Chickpeas can be roasted ahead and reheated in the oven to restore crunch.

Nutrition

Keywords: green goddess bowl, avocado dressing, crispy chickpeas, healthy bowl, vegan, gluten-free, easy recipe, plant-based

Find it online: https://tempotaste.com/fresh-all-green-goddess-bowl-recipe-easy-homemade-with-creamy-avocado-and-crispy-chickpeas/