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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!
5 from 3 votes
Course Main Course, Salad



  • 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


  • Preheat the oven to 425 degrees F.
  • Rinse and dry your can of chickpeas. Discard any loose skins.
  • 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.
  • While chickpeas are cooking, make the pasta. Cook the pasta in boiling SALTED water until al dente. When done, drain.
  • Then, toss the pasta with the oil, mayo, salt, and spices.
  • 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.
  • Enjoy!


  • 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.
Keyword chickpeas, pasta