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We are gaga for garbanzo beans!

Sometimes you just want a quick meal that tastes delicious and leaves you plenty of time for a second serve.  This Spiced Chickpea bowl is a perfect meal for lunch or dinner, or even as a side salad to something more substantial.  Made in less than 30 minutes, this healthy quick (and drool-worthy) salad bowl will make you believe that even salads can be fun.

Makes 4 servings.


  • 1 Can of drained chickpeas (400g)
  • 1 Lebanese Cucumber
  • ½ Red Onion
  • 1 Cup of Fresh Tomatoes (we like baby romas!)
  • 1 Mango
  • Bunch of Chopped Kale
  • 1 Avocado (topping)
  • Pumpkin Seeds (optional)


  • 1 Red Capsicum
  • 2 Jalapeno
  • 4 Garlic Cloves
  • ⅓ Cup of Olive Oil
  • 2 Tbsp Paprika
  • 1 tsp Chai Baking Spice
  • 1 Tbsp Coconut Sugar (or preferred sweetener)
  • 2 Tbsp White Vinegar
  • 4 Tbsp Vegan Yogurt (We like Coyo!)
  • Salt & Pepper



  1. Preheat the oven to 180 degrees.
  2. On a baking sheet, place deseeded loosely chopped red capsicum, jalapeno and garlic.  Drizzle with olive oil, salt and pepper. Roast for 15-20 min.
  3. While that’s roasting, chop the kale, cucumber, tomatoes, red onion and mango.  Place into a large salad bowl.
  4. Drain your chickpeas and give ‘em a quick fry in a pan with olive oil, salt and pepper until a bit crispy.  Add to the salad bowl.
  5. Once your roasted ingredients are ready, put them into a food processor (or blitzer) with the above dressing ingredients.  Blitz til smooth!
  6. Add the dressing to the salad bowl items, mix and top with pumpkin seeds and chopped avocado.
  7. Enjoy!

Remember that you can be as creative as you want to be!  Substitute with your fave veggies or simply whatever is in season at the time.  Or, just keep it simple and follow this amazing spice-filled recipe; you choose!

Love this recipe and looking for more vegan dinner recipes?  Try our fragrant and healthy “Vegan Biryani” for a nourishing plant-based meal that everyone will love.

We hope you enjoy.

Love From,

The Calmer Sutra Team