Go Back

The Well and Full Bowl

This is my signature vegan Well and Full bowl that I often post on Instagram - made with pasta, chickpeas, and lots of greens!

Course Main Course, Salad
Keyword chickpeas, pasta



  • 1 15-oz Can Chickpeas
  • 1 Tbs Avocado Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Paprika
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Black Pepper
  • Pinch of Cayenne

Pasta Salad

  • 4 oz Pasta dry
  • 2 Tbs Vegan Chipotle Mayo
  • 1 Tbs Avocado Oil or Olive Oil
  • 1/2 Tsp Black Pepper
  • Pinch of Salt

The Rest of the Bowl - Mix and Match

  • Mixed Greens i.e. spinach, kale, mesclun, etc.
  • Chopped Red Onion
  • Carrots
  • Pumpkin Seeds
  • Hemp Seeds
  • Shredded Cabbage
  • Scallions


  1. Preheat the oven to 425 degrees F.

  2. Rinse and dry your can of chickpeas. Discard any loose skins.

  3. In a bowl, toss the chickpeas with the oil, salt, and spices. On a baking sheet lined with parchment paper, bake chickpeas in the oven for about 25 minutes.

  4. While chickpeas are cooking, make the pasta. Cook the pasta in boiling SALTED water until al dente. When done, drain.

  5. Then, toss the pasta with the oil, mayo, salt, and spices.

  6. Assemble your bowls - add on a layer of mixed greens, then add as much pasta, chickpeas, and veggies as you'd like. Top with any nuts or seeds that you like, i.e. pumpkin seeds or sunflower seeds.

  7. Enjoy!

Recipe Notes

  • This salad is meant to be totally mix-and-match and customizable. Please feel free to use any spices you like for the chickpeas, or a different sauce for the pasta (like vegan ranch, tahini, etc.)
  • If you don't have vegan chipotle mayo, toss the pasta with the same amount of plain vegan mayo with a sprinkling of chipotle powder.