This Chickpea Taco Veggie Bowl is a comforting combination of tomato spiced chickpeas and crisp crunchy veggies! Healthy, easy, make ahead and great for work lunches.
Lately I’ve been living that “bowl life.” You know, where you throw a bunch of veggies, raw or roasted into a bowl, drizzle on some lemon juice and call it lunch. But one bowl in particular has been rocking my lunch world – Chickpea Taco Veggie Bowl.
The usual taco bowl is made with ground beef cooked up with lots of yummy taco seasoning. My version is made with just as much love but swapping the meat for home-cooked chickpeas. Cooked up in tomatoes with lots of onions and spices. Nothing better!
I am on the never ending quest to find swaps for meat-centric dishes, which is why I love this meal so much. You really don’t miss the meat, and get that same taco bowl satisfaction.
As far as the bowl goes, you can add what you like or have on hand. Here are some easy ideas:
- Classic: rice, refried beans, sliced lettuce, diced tomatoes, dollop of sour cream (or Greek yogurt), avocado and cheese!
- Raw Veggie Bowl: lettuce, diced tomatoes/peppers/cucumbers, pickled onions, and avocados.
- Roasted Veggie Bowl: roasted potatoes, roasted carrots, roasted peppers and onions and a dollop of sour cream (or Greek yogurt).
Another fab thing about this meal is that it’s completely make ahead and saves beautifully in the fridge for a week or in the freezer for way longer. I normally make a big batch, then divide it up into some for this week and some for the freezer.
Let’s Talk Beans
I love this dish with home cooked chickpeas because of their creamy texture. Normally I make them in the crockpot to make it easier (favorite crockpot bean recipe). But if want to whip this up super fast, just use canned beans. No shame friends! No shame!
Another quick cook tip, food process the onions. No need to sit there and chop a bunch of onions and cry! Nope, I just wiz them up in the processor and it makes the process so much nicer.
That’s it friends! A happy meatless taco bowl to brighten your workday lunch or dinner cravings! Enjoy!
About 6 portions.
Ingredients
- 3 cups cooked chickpeas (homemade or canned)
- 2 tablespoons olive oil
- 2 cups onions, diced
- 1/2 teaspoon salt (add more to taste)
- 2 teaspoons cumin
- 1 cup canned tomatoes (crushed or whole then blended)
- 2 garlic cloves, minced
- 1/2-1 tablespoon chili powder
- ¼ - ½ tablespoon cayenne pepper (optional)
- 1 tablespoon apple cider vinegar or white vinegar
- Juice of ½ lime
Instructions
- If using dried chickpeas, make chickpeas ahead of time.
- In a large wide skillet, add the oil and turn heat to medium. Once hot, add the onions, season with salt, cover the pan, and turn heat to low. Cook, covered, for 15 minutes. Add a tablespoon of water half way through. Add the garlic, chili powder, and cumin, and stir for 1 minute.
- Add the crushed or blended tomatoes, 3/4 cup water, vinegar, and chickpeas (drained). Simmer for 15 to 20 minutes (the longer the better) stirring occasionally. Taste for salt and heat. Squeeze half a lime and stir again.
- Serve with all the veggies and toppings!
Notes
For serving: sliced tomatoes, diced cucumbers, diced peppers, rice or another grain, sliced lettuce, sour cream or greek yogurt, diced avocados, pickled red onions, and chips! The Taco seasoned chickpeas keep in a week in the fridge or can be frozen for up to 2 month.
Recipe slightly adapted from Alexandra Cooks. Love all her stuff!!!
Originally posted 2019-04-02 20:24:02.
Lisa says