This quick and easy hummus bowl is packed with big, bold flavors from roasted chickpeas, fresh tomatoes, Kalamata olives, and creamy hummus. Plus, it’s kept nice and light with riced cauliflower. It’s a perfect vegan-friendly weeknight meal.
Course Main Course
Cuisine Greek, vegan, vegetarian
Keyword how to make a hummus bowl, vegan hummus bowl, what is a hummus bowl
After rinsing and draining chickpeas, dry them with a paper towel. Line a baking sheet with parchment paper and arrange chickpeas in a single layer. Drizzle with 1 tsp olive oil, salt, and pepper. Toss to coat. Roast in oven for 20 minutes, or until slightly crispy.
Toss the sliced red onion in a small bowl with 2 tsp white vinegar, 1 tsp olive oil, salt, and pepper. Set aside to marinate.
Prepare the riced cauliflower according to package directions, and set aside.
When chickpeas are done roasting, assemble the hummus bowls.
Divide the riced cauliflower between two serving bowls.
Top each serving bowl with hummus, roasted chickpeas, kalamata olives, and red onion.
Drizzle each hummus bowl with 2 tbsp of Greek dressing.
Garnish with fresh cilantro and a slice of lemon, if desired.