Toasted chickpeas with avocado, tomato and egg. Healthy recipe

Anyone who follows the trends of healthy food advocates will surely have noticed that bowls lunches are all the rage.

Anyone who follows the trends of healthy food advocates will surely have noticed that bowls lunches are all the rage. It simply consists of combining several healthy foods in a bowl for a quick, varied and balanced meal. From time to time I like to resort to this technique, as with this recipe for roasted chickpeas with avocado, tomato and egg.

It is also a good way to use leftovers or products that we have left in the fridge, they are perfect to eat at home if we have little time to cook and also to take to the office or to an excursion. The chickpeas can be ready in advance, just like the boiled egg, and all that remains is to assemble the bowl at the last moment. This basic “recipe” can be customized and completed to taste without any problem.

Ingredients for 2 people

  • 200-250 g cooked chickpeas, 2 tablespoons extra virgin olive oil, 1/2 teaspoon granulated garlic, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon sweet and sour or hot paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon salt, 2 L eggs, 1 avocado, 2 tomatoes, 1 lemon or lime, fresh parsley or cilantro, cooked rice or quinoa (optional), black pepper, salt and extra olive oil.

How to make roasted chickpeas with avocado, tomato and egg

Drain the chickpeas very well if we use canned chickpeas, cleaning them with water over a colander gently so as not to break them. Dry them on kitchen paper and preheat the oven to 200ºC. Place them in a bowl and add the oil and all the spices and salt. Stir carefully.

Spread the chickpeas in a single layer on a baking dish and roast for about 15-20 minutes, stirring occasionally to cook evenly. Make sure they don’t jump, if they do, the oven could be too hot. Leave to cool.

Cook the eggs in water for 9-11 minutes, depending on how soft the yolk is. Leave to cool in cold water before peeling. Peel the avocado and remove the stone. Wash the tomato well. Cut both into bite-size pieces.

To form the bowls, place a bed of rice or cooked quinoa (if using) and spread a portion of chickpeas, sliced or chopped eggs, half an avocado and a tomato on top. Sprinkle with lime or lemon juice, season with salt and pepper and dress with extra virgin olive oil to taste.


These bowls of toasted chickpeas with avocado, tomato and egg can be eaten right away or left ready in advance, although it is best to dress them at the end. To eat them everyone has their own taste, leaving each ingredient on its own or mixing everything together to create a kind of salad. It can be eaten warm or cold, better rested a little out of the fridge. To make them more nutritious we can add nuts, and as a vegan option we can substitute the egg for tofu or tempeh.

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