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Bowlila, a new plant-based restaurant on Los Angeles's Westside is taking chickpeas to the next level and using them as the base in their bowls and pitas. It's a yummy way to enjoy some plant-based goodness.

The chickpea trend is riding high right now and with good reason. Chickpeas are low in calories and high in protein. They're also great for weight and blood sugar control. Chickpeas have also become a popular ingredient because they are great in diets that are gluten, nut, and wheat-free. Chickpeas can also be turned into flour and used in everything from breads to chips. 

We’ve teamed up with friends at Bowlila to create a limited-edition Organic Authority Bowl, made with our favorite seasonal ingredients like cauliflower, raisins, California olives, pine nuts, gooseberries, chili, and cilantro. It's yummy and the perfect high-protein healthy food for all our plant-based eaters!  

Want to try for yourself? The Organic Authority Bowl is $14 and available for pick-up only through the website, or for delivery by ordering through Postmates and GrubHub.

The discount code is OABOWLILABOWL, which will give people 25 percent off orders of $25 or more - this is ONLY available for pick-up, and only via orders placed through the Bowlila the website. (They can’t accept coupons at their physical location, and they can’t accept them via third party delivery apps (Postmates, Grubhub, etc.) 

For those of you that can't try Bowlila in person, no worries, you can make this fabulous char-grilled cauliflower bowl at home. 

For those that want to make the chickpeas from scratch instead of using those from a can or carton, check out this video below. First of all, go through the chickpeas and make sure they're aren't any bad ones in the batch. The best tip is to soak the beans overnight with the addition of baking soda to reduce gas and bloating. Add enough water so that when they expand overnight they're still submerged in water. The next day, drain the water and replace with fresh water. Bring to a boil and as they're cooking, make sure to skim the scum from the surface. 

Limited-Edition Organic Authority Bowl



  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


For the cauliflower

  • 2 cups of bite size cauliflower florets
  • 2 cloves of garlic – finely chopped 
  • 2 teaspoons cumin powder
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cinnamon
  • Salt to taste
  • 2 tablespoons olive oil

For the rest of the dish

  •  200g cooked chickpeas (you can use BPA free canned or tetra pak chickpeas)
  • ¼ cup black plump raisins
  • 2 tablespoons chopped green California olives
  • 2 teaspoons roasted pine nuts
  • 8 gooseberries, halved (or if you can’t find gooseberries you can substitute the wedges or slices from one whole orange)
  • 1 teaspoon Sumac
  • ½ cup fresh orange juice
  • 3 tablespoons lemon juice
  • 1 teaspoon orange zest
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh hot chili 
  • 1 tablespoon organic palm sugar
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ cup picked cilantro leaves
  • 1 tablespoon olive oil

For the chickpeas


For the cauliflower



1. Coat the florets in a bowl first with olive oil, then add the rest of the spices and mix well.

2. Heat a non-stick pan large enough for the florets (I found a wok is best). Add the coated florets to the hot pan and sear, tossing every 30 second until nicely browned.




1. Add the raisins and olives and toss to mix about 30 seconds.

2. Add the palm sugar, orange juice, lemon juice, orange zest, and hot chili, over high heat. Add salt and taste to adjust sweetness, sourness, and saltiness.

3. Reduce by half then add the olive oil and remove from heat.

4. Prepare two bowls and place a 100g of chickpeas in each bowl. 

5. Next scoop and split the cauliflower between each bowl and gently mix together. 

6. Then garnish each bowl with pine nuts, sumac, then the cilantro, gooseberry halves (or orange slices), and black pepper.


Nutrition Information

  • Serving Size: 2

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