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4.4 from 45 votes

Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 439 kcal
Course: Main Course
Cuisine: Fusion , gluten-free

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Spread the chickpeas on a parchment lined baking dish or sheet.
  3. 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).
  4. 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.
  5. 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.
  6. 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

  • Variation: If you dont like curry flavors, Just omit the garam masala/curry powder and turmeric from the recipe.
  •  
  • Sriracha: Some Sriracha hot sauce brands can contain fish, so check ingredients before buying. There are some brands that are labelled vegan as well as some that use no additives. 
  •  
  • Nutrition is for 1 serve

Nutrition Information

Calories 439kcal (22%) Carbohydrates 34g (11%) Protein 13g (26%) Fat 28g (43%) Saturated Fat 2g (10%) Sodium 606mg (25%) Potassium 836mg (24%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 10675IU (214%) Vitamin C 27.6mg (31%) Calcium 139mg (14%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 34g 11%
Protein 13g 26%
Fat 28g 43%
Saturated Fat 2g 10%
Sodium 606mg 25%
Potassium 836mg 18%
Fiber 9g 36%
Sugar 2g 4%
Vitamin A 10675IU 214%
Vitamin C 27.6mg 31%
Calcium 139mg 14%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.