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Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing. Add these Sriracha Roasted Chickpeas and Cashews to Bowls, wraps, salads. Vegan Gluten-free Soy-free Recipe. Omit Cashews to make nutfree.  Jump to Recipe Â
I enjoy Salads and greens bowls when topped with flavor packed additions and fun dressings. And this bowl is just that.Â
The Chickpeas are tossed in sriracha hot sauce, garlic, onion and some rice flour and baked to crisp. Bake the chickpeas till the sriracha marinade is just about set or bake longer for crispier. I also add some cashews in the marinade and bake those for a spicy nutty addition. Try not to eat both as is, or maybe do :). Some crunchy celery, carrots, greens or lettuce and a simple curry ranch rounds of this delicious bowl. Peanut sauce dressing works too.
Add these Sriracha Roasted Chickpeas and Cashews to Bowls, wraps, salads. This is an easy and flexible bowl. Add other toppings, use regular ranch, adjust flavor to preference. Lets make some!
More Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Chili Garlic Tofu Bowl with Vermicelli. GF
Tips to Bake Crispy Chickpeas or veggies or tofu
- Bake in stone ware baking dish for crispy result. Stoneware also doesnt burn or char ingredients quickly like a regular baking sheet.
- Use rice flour or other flours or breadcrumbs to coat.
- Move the chickpeas around once in between for even baking.
- Cashews cook faster, so bake them for just about 18 mins.Â
Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing
Ingredients Â
Sriracha Chickpeas:
- 15 oz can chickpeas, or 1.5 cups cooked
- 2 tsp oil
- 1 to 1.5 tbsp sriracha, or other hot sauce or asian chile garlic sauce
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 to 1 tsp garam masala or curry powder
- 1 to 2 tbsp rice flour
Cashews:
- 1/2 cup cashews
- 1/2 tsp oil
- 1 tsp sriracha
- 1/4 tsp garam masala
Dressing:
- 1/4 cup vegan ranch or vegan mayo
- 1/4 tsp garam masala or curry powder
- 1/4 to 1/2 tsp turmeric
- 1 tsp lemon juice
Bowl Ingredients:
- 8 oz Baby spinach or Greens
- sliced carrots
- sliced celery or cucumber
InstructionsÂ
- Add chickpeas, oil, sriracha, salt, garlic, onion, garam masala in a bowl till and toss to coat. Add rice flour 1/2 tbsp at a time and mix until the mixture gets pasty and sticks to the chickpeas.
- Spread the chickpeas on a parchment lined baking dish or sheet.
- In the same bowl, mix 1 tsp sriracha, 1/2 tsp oil, 1/4 tsp garam masala and 1/4 tsp salt. Add cashews and mix to coat. Add a tsp of rice flour and mix in. Spread them on another small baking sheet .(or add them 10 mins later to the chickpea baking dish).
- Bake at 425 degrees F (218 C). Take the cashew sheet out at the 18-20 minute mark. Check the chickpeas and continue to bake until preferred crispyness.
- Make the dressing: Combine all the ingredients. Thin with water if needed for a creamy dressing consistency. Taste and adjust. Add a bit of sweetener if needed. (You can also use plain cashew cream. Add some salt, pepper, onion powder, more lemon juice and dill to the cashew cream.) Or use just plain vegan ranch or Peanut Sauce to dress.
- Assemble the bowl with spinach, raw or lightly roasted carrots, celery or cucumber, and a good helping of the chickpeas and cashews. Drizzle the dressing generously over the bowl and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cashews burnt at the 12minute mark. 425 U sure? Made cashews again at 350 12min.
Then it was good.
Ok, could be the pan (I use stoneware) or the oven. Glad it worked for you at 350.
This is a favorite dish in my house (with four children). We especially *love* having leftover Sriracha chickpeas and cashews to protein-toss onto just about everything we eat for a few days afterwards.
awesome! thanks!
Amazing salad!!
This is my new favorite salad. I think I may even start just making the chickpeas by themselves as a healthy snack!
awesome!
Delicious!! We all loved the flavors of this salad. I made the ranch dressing from your second book and used it as is. Actually, I forgot to doctor-it-up as instructed in this recipe. Thanks for another winner. You rock!!!
awesome! Either works in the recipe. I was just going for a variation for additional color in the pictures 🙂
Can I substitute the rice flour with regular wheat flour?
yes.
Wow! This looks so delicious – especially that dressing! Can’t wait to try it! 🙂
I love that you are promoting the vegan & plant powered movement. I am doing a similar thing from my site (except I am terrible at recipes so I have shirts!) All my products also promotion eating plant based. 🙂 I hope you can check it out! Thanks!
Chickpeas are the best way to add crunch and extra flavour to salads! Thanks for sharing – this looks phenomenal.
Stoneware baking dishes, how interesting! I have never tried using stone-ware appliances, but I would love to invest in one tray. It probably yields a more rustic and smoky product, similarly to that of a barbecue, and I LOVE that! Anyways, the chickpeas look heavenly, and the spinach salad looks really healthy and fabulous. Does the serving nutrition facts include the dressing?
yes it includes the dressing
Amazing! Another home run. We made just the chickpeas and cashews and added them to our bowl of leftovers of some sauteed greens, roasted sweet potato and other things. And use the peanut dressing Yum!
Awesome! So glad you tried it!