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Easy Masala Chickpea Bowl with Green beans, brown rice & Chana masala spice cream sauce. How to make Chickpeas spiced w/ Indian spices. Free of dairy, egg, corn, soy, gluten, nut, yeast, 

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Masala Chickpea Bowl with Chana masala Spice Chickpea Dressing | Vegan Richa #vegan #glutenfree #bowl #soyfree #chickpeas can be #oilfree

 Summer has brought out the bowl person in me, In general I prefer a bowl of steaming spicy chana masala with rice or flatbread most days. But all the heat and spice when the temps are in the 90s means another hour to cool down after the meal. So a cooler chana masala bowl today. 

Spice the chickpeas with chana masala spice blend, use some of the chickpeas to make a creamy chickpea dressing like a hummus dressing but with Indian spices! Add roasted veggies, spiced beans or other veggies like broccoli or cauliflower, crunchy greens, avocado, salt and pepper and done. Make it spicy to preference and serve warm or cold. The dressing is oil-free. Rest of the bowl ingredients can also be made oil-free. Get some chana masala spice blend from the Indian store or online, or make the spice blend from scratch. Chana masala spice blend a bit different from garam masala. It is sour and earthy.

Easy Masala Chickpea Bowl with Green beans, brown rice & Chana masala spice cream Sauce | Vegan Richa

More Bowls and chickpeas recipes. all soy-free



Masala Chickpea Bowl with Chana masala Spice Chickpea Dressing | Vegan Richa

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400 Million fewer animals were killed for food in 2014, because everyone is eating less meat. 

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Masala Chickpea Bowl with Chana masala Spice Cream Sauce | Vegan Richa

Masala Chickpea Bowl with Chana masala Spice Chickpea Dressing.

4.80 from 5 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 3
Course: Bowl
Cuisine: fusion
Easy Masala Chickpea Bowl with Green beans, brown rice & Chana masala spice cream sauce. How to make Chickpeas spiced w/ Indian spices. Free of dairy, egg, corn, soy, gluten, nut, yeast,
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For the spiced chickpeas:

  • 30 oz canned chickpeas or 3 cups cooked, divided
  • 1/2 tsp oil, optional
  • 1/2 tsp salt, less if the chickpeas were salted
  • 1/2 tsp or less cayenne
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic
  • 1/2 tsp Chana Masala spice blend, or use garam masala + 1/8 tsp kala namak (Indian black salt)
  • 1 tbsp water
  • 1 tsp lemon juice

For the green beans:

  • 1.5 cups of chopped green beans
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp garam masala , or other spice blend
  • 1 tbsp ketchup
  • 2 Tbsp water

For the chana masala spice chickpea cream sauce:

  • 1/2 cup chickpeas, from above
  • 1/2 cup non dairy milk
  • 1/3 tsp salt
  • 3/4 to 1 tsp chana masala spice blend
  • 1/4 tsp cayenne
  • 1/2 tsp garlic
  • 1/8 to 1/4 tsp kala namak , or use lemon juice to taste
  • 2 tbsp tomato ketchup
  • 1/4 tsp or more sugar , or use maple syrup to taste

Other bowl additions:

  • Sliced grilled zucchini
  • Chopped juicy tomatoes or cherry tomatoes
  • crisp greens or lettuce
  • brown rice or other cooked grains
  • Avocado, optional


  • Drain and wash the chickpeas. Remove 1/2 cup chickpeas and keep aside.
  • Combine the remaining chickpeas, oil and spices and water in a skillet over medium heat. Cover and cook for 4 to 5 minutes. Add a dash of lemon juice. If you have amchoor (dry mango powder) add 1/4 to 1/2 tsp amchoor. Cover and let sit for a few minutes before transferring to serving bowl..
  • In the same or different skillet, combine the green beans, salt, garlic, garam masala, ketchup and water. Mix. Cover and cook over medium heat for 6 to 8 minutes or until tender to preference.
  • Blend the 1/2 cup of chickpeas with the rest of the ingredients under chickpea cream sauce until well blended. Taste and adjust salt, spice, sweet. Add more salt or spice blend if needed and adjust the non dairy milk to get preferred dressing consistency. The sauce should be slightly sweet, slightly sour, with an undertone of chana masala spice blend.
  • Layer the bowl with the spicy chickpeas, green beans, greens of choice, roasted or raw veggies of choice, brown rice and a generous drizzle of the chickpea cream sauce. serve warm or cold. Sprinkle salt, pepper and lemon juice if needed.


To sub chana masala spice blend, you can use 1 tsp garam masala + 1/8 tsp indian black salt (kala namak) + 1/2 tsp dry mango powder(amchoor).
Nutritional values based on one serving


Calories: 300kcal, Carbohydrates: 45g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Sodium: 827mg, Potassium: 964mg, Fiber: 13g, Sugar: 10g, Vitamin A: 1925IU, Vitamin C: 30.8mg, Calcium: 154mg, Iron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!


About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.80 from 5 votes

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  1. Sarah says:

    does this nutrition info include rice?

    1. Vegan Richa Support says:

      Yes, it does.

  2. Carla Pryde says:

    5 stars
    Love your recipes!!

  3. Jenny says:

    5 stars
    This is my first Vegan Richa recipe to try, and I love it! The chickpea cream is amazing! I never get to eat Indian food out because I’m allergic to fenugreek (it’s in the peanut family), but now I can make my own thanks to Vegan Richa!

    1. Richa says:

      yay! you can use some ground mustard instead for the fenugreek flavor profile. so glad it turned out well!

  4. Emily says:

    5 stars
    Oh my gosh. this was such an awesome and filling dinner.