Chickpea Protein Bowl For 2

Chickpea Protein Bowl For 2

I am a sucker for a simple, easy, quick meal, and this takes the cake! (well, not cake, but you know what I mean). Chickpeas, broccoli and cauliflower, and scrambled eggs over rice? Yes please! My husband and I love this chickpea protein bowl for weeknight dinners.

This is another recipe that comes together fast, if you’re willing to use a few more pots and pans for it. If not, cook the chickpeas first, then let the pan cool a little before scrambling your eggs.

Ingredients (serves 2)

1 can chickpeas, rinsed and drained

12 oz broccoli and cauliflower florets (we like the 12 oz Good & Gather bag of broccoli and cauliflower florets from Target)

2 eggs

1 teaspoon butter

1 tablespoon soy sauce

1/2 cup basmati rice (or whatever rice you prefer

Cooking oil (canola, vegetable, or another neutral oil)

Seasonings: Salt and pepper, paprika, garlic powder, ginger, cumin, or whatever else you like!



Drizzle broccoli and cauliflower with a little bit of oil and salt and pepper, then place on a lined cookie sheet. Bake at 375 degrees Fahrenheit for 30-35 minutes, or until broccoli and cauliflower are as browned as you like.


Cook your rice with water per package instructions.


Saute chickpeas in a few teaspoons of oil and a big pinch of salt. The best way to let them get crispy is to LEAVE THEM ALONE! Every 3-4 minutes, move your chickpeas around in the pan, but otherwise, don’t stir or play with them too much.

Once your chickpeas are as browned as you like them, turn the heat down to low and add your spices! Toss chickpeas and allow them to cook for 2-3 minutes, then remove chickpeas from heat and set aside.


Your eggs will only need a couple of minutes. Melt a teaspoon of butter (or just use cooking oil) over medium low heat. In a bowl, whisk your eggs and soy sauce together until well-beaten. Scramble eggs until just about done, then remove from heat and set aside.

Putting it all together!

Divide the cooked rice between two bowls. Add chickpeas, veggies, and eggs to each bowl. Top with a little hot sauce, bbq sauce, soy sauce, or any other sauce you might want. My husband is a no-sauce added guy, while I LOVE the Trader Joe’s Roasted Garlic and Sri Racha Barbeque Sauce.

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.

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