Call me basic, but I love a grain bowl, and this autumn harvest chickpea bowl is my new go-to. Piled with crispy chickpeas, roasted veggies, and a kale salad, it’s the perfect lunch to put you in a festive fall mood. You’ll be ordering a PSL in two seconds flat. Hey—basic can be delicious, remember?
Getting the crispiest chickpeas:
The secret to crispy chickpeas that stay crispy is drying them thoroughly and rubbing off as many skins as possible before adding them to the oil. Any skins left hanging on will trap moisture on the chickpea’s surface, preventing them from getting as crispy as they can and causing them to go soggy again after coming out. Use the widest pan you have so the moisture can evaporate easily as the chickpeas fry, and don’t be afraid to let them sit undisturbed for a minute or two to pick up some color. Nothing will brown if you’re constantly moving it around.
Prepping the kale:
Raw kale tends to be tough and squeaky, so I like to massage it with a little salt for about 30 seconds to break down some of those fibers. You’ll know the kale is good to go when it turns a darker color and becomes slightly damp—and if you have any doubts, just taste a piece. If it still feels squeaky, massage a little more.
Make ahead & storage:
Since most of these components can be made in advance, these bowls are great for meal prep. The vinaigrette, roasted Brussels sprouts, and roasted sweet potatoes can all be prepped up to 3 days ahead and refrigerated in separate containers. While the chickpeas will be at their crispiest on day 1, they can also keep for up to 3 days. The kale can be destemmed and torn in advance, but I’d recommend waiting until just before eating to season, massage, and dress it. Once it’s been treated, it won’t keep for more than a day.
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