I love Chinese takeout and can't help but indulge my cravings every once in a while. There?s a spot in my neighborhood that I can walk to and they have a full menu of veggie dishes that use seitan as protein. Their kung pao veggie chicken inspired this recipe for Chili Garlic Chickpea Bowls and the spicy, savory flavor is spot on!

I used spaghetti squash instead of white rice and chickpeas instead of seitan. I truly feel like my body is thanking me for these "whole foods" choices! Spaghetti squash totally satisfies my carb cravings. While there?s not as much protein in chickpeas as there is in seitan, chickpeas are gluten-free and contain more dietary fiber. Chickpeas for the win.

The quick cabbage slaw I whipped up for these Chili Garlic Chickpea Bowls is so fresh and delicious and takes just a few minutes to make. Some steamed green beans (you could also use broccoli) provide additional fiber, which means you?ll stay satisfied longer and be less likely to reach for a sugary treat after dinner. It might seem like there are a lot of components to this dish, but almost everything can be made while the spaghetti squash and chickpeas roast in the oven. Just throw it all together at the end!
You?ll notice the title of the recipe is Chili Garlic Chickpea Bowls, yet I haven?t mentioned anything about chili or garlic. Hah! I used a bit of chili garlic sauce to achieve a spicy flavor for the sauce that coats the chickpeas. You can scale up or...