Name: Groovy 70s Dinner Bowl: California Citrus Chickpea Shag
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried chickpeas (or 2 cans, drained and rinsed); 2 tbsp olive oil; 1 large sweet potato, peeled and cubed; 1 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1 small red onion, thinly sliced; 1 cup rainbow cherry tomatoes, halved; 1 cucumber, sliced into half moons; 1 orange, segmented and juice reserved; 1 avocado, sliced; 2 cups cooked brown rice or farro (use gluten-free rice for GF); 1/4 cup fresh parsley, chopped; 2 tbsp toasted sunflower seeds (or pumpkin seeds); Zest and juice of 1 lemon; 1 tbsp red wine vinegar; 1 tbsp maple syrup; Freshly ground black pepper, to taste

Groovy 70s Dinner Bowl: California Citrus Chickpea Shag

CrushedLemon1034

Step back to the era of disco, convertibles, and shagadelic style with this vibrant California Citrus Chickpea Shag Bowl. Inspired by the plant-powered roots of the 70s and California’s produce, this bowl grooves with roasted sweet potatoes, juicy citrus, creamy avocado, and a zippy, sunshiny vinaigrette. The marinated chickpeas and layered textures evoke a dinner party worthy of a retro record spin, while the rainbow of veggies brings the color and flair of a vintage wardrobe. Each bite balances salt, acid, fat, and heat—creating a flavor harmony that’s as smooth as a classic soul track.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, and 1/2 tsp sea salt. Roast for 20-25 minutes, flipping halfway, until golden and tender.
If using dried chickpeas, soak overnight and cook until tender. If using canned, rinse and drain well.
While potatoes roast, make the groovy citrus vinaigrette: In a small bowl, whisk together orange juice, lemon zest and juice, red wine vinegar, maple syrup, 1 tbsp olive oil, and a pinch of salt and pepper. Taste and adjust seasoning for a bright, punchy flavor.
In a bowl, toss chickpeas with half the vinaigrette. In another bowl, toss onion, tomatoes, and cucumber with a spoonful of vinaigrette and let marinate while prepping other ingredients.
To assemble, divide warm rice/farro among 4 bowls. Top each with roasted sweet potatoes, marinated chickpeas, veggies, orange segments, avocado, parsley, and sunflower seeds.
Drizzle remaining vinaigrette over each bowl. Finish with fresh cracked black pepper and extra herbs if desired. Serve immediately for maximum 70s-inspired color and flavor.