Vegan Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them well. Pat dry with paper towels. Roughly mash 1 1/2 cups of the chickpeas with a fork or potato masher, leaving some whole for texture; reserve remaining chickpeas whole.

Heat a large nonstick skillet over medium heat and add olive oil. When shimmering, add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes.

Add the minced garlic, diced carrot and red bell pepper. Sauté 5–6 minutes until vegetables begin to soften but still hold some bite.

Add the spices (cumin, smoked paprika, ground coriander) and cook 30–45 seconds until fragrant, stirring constantly so they don't burn.

Stir in the mashed and whole chickpeas, soy sauce (or tamari), lemon juice and maple syrup. Toss to combine and cook 2–3 minutes to warm through and allow flavors to meld.

Add the chopped spinach, sprinkle the salt and black pepper, and cook just until spinach wilts, about 1–2 minutes. Taste and adjust seasoning with more salt, pepper or lemon if needed. Remove from heat and set aside.

In a small bowl, combine the unsweetened plant yogurt, chopped parsley, chopped dill or mint, lemon zest, lemon juice, minced garlic and salt and pepper.

Whisk until smooth and taste; adjust lemon, salt or herbs to preference. If sauce is too thick, thin with 1–2 teaspoons of water or plant milk to reach desired consistency. Refrigerate until ready to assemble.

If not already cooked, prepare the grain according to package instructions and let it cool slightly. Fluff with a fork.

To serve, divide the cooked rice or quinoa among 4 bowls (about 1/2 cup cooked grain per serving as listed). Arrange baby greens on one side of each bowl, spoon 1/2 of the chickpea filling (about 1/2 cup) into each bowl, and top with sliced avocado.

Drizzle 1–2 tablespoons of the herbed vegan yogurt sauce over each bowl and sprinkle with toasted seeds, if using. Serve with lemon or lime wedges for extra brightness.

Optional: store leftover chickpea filling in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave.