Spiced Chickpea bowl

I didn’t feel dizzy, but my stomach felt touchy in that vague, annoying way where i knew greasy or heavy food would ruin the rest of the day. my energy was low, my brain felt slow, and i wanted something warm.

so i went with chickpeas and vegetables. roasted until everything was soft and a little caramelized.

Condition	How it fits
POTS	Neutral-to-supportive. The carbs help with energy, but this only works if I salt the chickpeas and grain intentionally or pair it with a salty drink.
Lupus	Supportive. Warm, cooked vegetables and simple protein usually feel gentle on joint-heavy, low-energy days.
Vestibular migraine	Usually safe. Chickpeas and yogurt work for me when I want food that won’t trigger nausea or head pressure. I keep spices mild.

Roasted Chickpea & Vegetable Bowl with Yogurt

Ingredients (1 bowl)

• 1 cup cooked chickpeas

• 1 cup mixed vegetables (bell pepper, zucchini, carrot, etc.)

• Olive oil

• Salt

• Mild spices (paprika, cumin, or za’atar — optional)

• ¾ cup cooked grain (buckwheat, rice, farro, or whatever you tolerate)

• ¼–⅓ cup plain yogurt or dairy-free alternative

• Dried herbs or chili flakes (optional)

How I make it

1. Heat oven to 425°F (220°C).

2. Toss chickpeas and vegetables with olive oil and salt.

3. Roast 25–30 minutes until soft and browned.

4. Warm cooked grain and season lightly with salt.

5. Assemble bowl with grain, roasted chickpeas and veg, and yogurt.

6. Finish with herbs or chili flakes if it’s a safe day.

Notes

• More POTS-friendly: salt aggressively or add olives/feta

• Migraine-adjacent day: skip chili flakes and keep seasoning simple

• Low energy: use frozen vegetables and canned chickpeas