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Loaded Veggie Bowls with Chickpea Balls

This veggie bowl is loaded with protein, essential vitamins and minerals, this salad will give you the energy you need to power through the day! Plant based and gluten free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Gluten Free, Vegan
Servings: 2
Author: Nutritionist meets Chef

Ingredients

Chickpea Power Balls

  • 1 tin chickpeas (net weight 230 g)
  • 1.5 tbsp corn starch
  • 3 tbsp almond flour
  • 1 garlic clove, minced
  • 2 tbsp chopped coriander (cilantro)
  • 0.5 fresh chilli, finely chopped
  • 0.5 tbsp olive oil
  • squeeze of lemon juice (about 0.5 tbsp)
  • 0.25 tsp salt
  • sprinkle of pepper
  • sesame seeds (optional, read notes)

Other

  • 2 portions cooked quinoa
  • 4 handfuls of spinach
  • sauerkraut
  • beets (check notes)
  • blanched mungbeans
  • Carrot Cashew Dip (Check notes)

Instructions

  • Rinse and drain the chickpeas and place in a bowl. 
  • Place all ingredients in the bowl (except sesame seeds) and mix until just combined. The mixture should still have texture to it
  • Oil your hands and roll the balls into walnut sized balls. (Optional: Roll them in sesame seeds, check notes)
  • Heat a large frying pan and add oil so the frying surface is covered with oil. On medium heat, gently fry the chickpea balls until evenly browned and warmed through, for around 5-7 minutes.
  • Arrange the salad by placing a couple of good handfuls of spinach on the bottom of the plate, then arrange with the other toppings and finish with a good dollop of carrot cashew dip. Sprinkle with black sesame seeds and top with micro greens or fresh herbs (parsley or coriander)

Notes

  1. Recipe for Carrot Cashew Dip can be found here