Healthy Vegan and Gluten-Free Chickpea Plate with Lemon Yogurt Sauce


This Chickpea Plate is:

Gluten free


Dairy free

Refined sugar free

Perfect for lunch/dinner

Simple and easy to make, takes about 30 minutes

Easy to make



Roasted Chickpeas

  • 1 can chickpeas, drained and rinsed

  • 2 tsp cumin

  • 2 tsp coriander

  • ¼ tsp paprika

  • 1 tbsp olive oil

  • Salt and Pepper to taste

Roasted Vegetables

  • 1/4th head of cabbage

  • 1 small eggplant, cut into cubes

  • ½ cup mushrooms, cleaned

  • 1 small yellow onion, diced

  • 1/2 tbsp olive oil

  • Salt and Pepper to taste

Sauteed Bok Choy

  • 1 cup bok choy, cleaned

  • ¼ tsp oil

Lemon Yogurt Sauce

  • ¼ cup plain cashew yogurt (can use other plain greek yogurt)

  • 1 tbsp lemon juice

  • ¼ tsp lemon zest

  • Optional: ⅛ tsp lemon oil

Optional Topping: sesame seeds


  1. Preheat oven to 350F.

  2. In a bowl, combine all the ingredients together for the roasted chickpeas. In another bowl, combine all the ingredients for the roasted vegetables. Pour both into a baking sheet and bake for 15-20 minutes until fragrant.

  3. Heat a small pan with ¼ tsp oil and saute bok choy briefly until soft. Place in a bowl and reserve for later.

  4. To make the Lemon Yogurt Sauce, combine all the ingredients together and set aside.

  5. Divide roasted vegetables into 2 plate. Top with roasted chickpeas. Drizzle with the Lemon Yogurt Sauce and top with sesame seeds if desired.

I hope you will enjoy and if you do try the recipe, tag me @astepfullofyou and #astepfullofyou on Instagram!

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