Try this simple chickpea fritter bowl for a quick lunch or light dinner. It’s vegan, gluten-free, and made with whole foods. The bowls themselves taste fresh and flavorful—plus, they’re easy to make.
After a weekend away in sunny San Diego, it’s so good to be back in my own kitchen. As a food blogger, I spend a lot of time here and sometimes need to get away from it. Not having to cook for myself for a few days is bliss, and I always return from these trips fresh, with a new enthusiasm for cooking and bursting with ideas I want to try, such as this Simple Chickpea Fritter Bowl.
I returned from this trip realizing that the reason I often get tired of cooking is that I overcomplicate it. I love elaborate meals, but even when I’m cooking something simple I can’t help adding extra touches and ingredients. This becomes time-consuming and sometimes exhausting! So going forward, I plan to create a larger amount of simpler recipes that still nourish the body and appetite but are easy to make for anyone who doesn’t have a lot of time to spare, including me.
This Simple Chickpea Fritter Bowl is just that! It’s delicious as well as being quick and simple to make, taking only 30 minutes to assemble. The fritters themselves are packed full of plant protein from the chickpeas and have a satisfying garlicky taste. You’ll get even more protein from the hummus, and one of these bowls will provide at least three of your five to ten daily servings of fruit or veg. Yay!
[amd-zlrecipe-recipe:310]On the hunt for more delicious, yet equally healthy, recipes? Try making this vegan plum and fig salad with hazelnuts. In addition to plums, figs, and hazelnuts, this recipe features pea sprouts, coconut sugar, vanilla extract, ground cinnamon, and a cashew cream dressing.
You can also try making this simple and satisfying vegan salad bowl with potatoes and tahini dressing. The recipe features air-fried potatoes and a zesty tahini dressing. The dressing is made with tahini, lemon juice, water, oil, nutritional yeast, vinegar, maple syrup, onion powder, salt, and lemon zest.
This recipe was republished with permission from Vancouver With Love.
