Description
This recipe for Crispy Chickpeas and Rice combines crunchy oven-roasted chickpeas seasoned with a blend of spices, served over fluffy cooked rice and fresh vegetables. A flavorful, customizable bowl that's perfect for a nutritious and satisfying meal in just 35 minutes.
Ingredients
Chickpeas
- 15 oz chickpeas (1 can, drained and rinsed)
- 1 TBSP olive oil
- ¼ tsp sea salt
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- ⅛ tsp cayenne pepper or sweet paprika
Rice and Vegetables
- 2 cups cooked white rice or yellow rice
- 2 cups chopped or shredded romaine lettuce
- 2 roma tomatoes, diced or 1 cup halved cherry tomatoes
- 1 bell pepper, diced or 4 sliced sweet mini peppers
- ¼ cup pickled red onions or fresh sliced red onion
Sauces and Condiments
- Hot sauce (to taste)
- Taco sauce (to taste)
- Creamy salsa sauce (to taste)
- Creamy curry sauce (to taste)
- 3 TBSP quality mayo or Greek yogurt
- ½ tsp curry powder (plus extra to taste)
- ½ tsp white vinegar
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tsp mustard powder or a dash of yellow mustard
- Salt and pepper to taste
- ¼ cup sour cream
- 2 TBSP red salsa
- ½ tsp ground cumin
- ⅛ tsp salt or to season
- Juice of ½ lime
- Sour cream (for serving)
- Guacamole (for serving)
- Pico de gallo or salsa (for serving)
Instructions
- Cook the Rice: Prepare 2 cups of rice according to package instructions. You can use freshly cooked rice on the stovetop, rice cooker, or Instant Pot, or use leftover or frozen rice for convenience.
- Preheat the Oven: Set the oven to 400°F (200°C) to prepare for roasting the chickpeas.
- Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Pat them dry using a clean towel or paper towels to remove excess moisture. Then drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon sea salt.
- Roast Chickpeas: Spread the prepared chickpeas on a rimmed baking sheet in a single layer. Roast in the preheated oven on the center rack for 20 to 25 minutes, or until they become crunchy and golden brown.
- Season Roasted Chickpeas: Once removed from the oven, immediately season the hot chickpeas with ½ teaspoon each of garlic powder, chili powder, and cumin, plus ⅛ teaspoon cayenne pepper or paprika for heat or sweetness. Toss well to coat evenly. Adjust seasoning if you like.
- Assemble the Bowl: In serving bowls, layer the cooked rice, followed by chopped romaine lettuce, diced tomatoes, bell peppers, and pickled red onions. Top with the warm, seasoned crispy chickpeas.
- Add Sauces and Toppings: Customize your bowl with your choice of hot sauce, taco sauce, creamy salsa or curry sauces, sour cream, guacamole, pico de gallo, or additional garnishes as desired.
Notes
- You can use any type of rice you prefer including white, yellow, or brown rice.
- Adjust the spice level by modifying cayenne pepper or paprika amounts.
- For a dairy-free option, substitute sour cream with avocado or vegan alternatives.
- Leftover roasted chickpeas can be stored in an airtight container and enjoyed as a snack.
- Try swapping mayo for Greek yogurt in the creamy sauce for a lighter version.
