Crispy Chickpeas and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
518 kcal
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Course
Main Course, Salad
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Cuisine
Vegetarian
Crispy Chickpeas and Rice
Description
The recipe starts by cooking or reheating white or yellow rice as the base. Chickpeas are rinsed, dried, and tossed with olive oil and salt before roasting at 400°F until golden and crunchy. After roasting, the chickpeas are seasoned with garlic powder, chili powder, cumin, and a choice of cayenne pepper or paprika for heat or smokiness.
Crispy chickpeas are served over a bed of rice and fresh romaine lettuce, diced tomatoes, bell pepper, and red onion which provide freshness and contrast. A variety of sauce options like hot sauce, taco sauce, salsa, or creamy curry sauce can be added to customize flavor and creaminess. Toppings like sour cream, guacamole, and pico de gallo offer additional layers of taste and moisture.
This recipe yields two hearty bowls and can be prepared using leftover or freshly cooked rice. The flexibility with spices, vegetables, and sauces allows for a personal touch to suit different palates.
Ingredients
- 15 oz chickpeas (1 can) drained and rinsed
- 1 TBSP olive oil
- ¼ tsp salt sea salt
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- ⅛ tsp cayenne pepper (spicy) or sweet paprika
- 2 cups white rice or yellow rice, cooked
- 2 cups romaine lettuce chopped/shredded
- 2 Roma tomato diced) or 1 cup halved cherry tomatoes
- 1 bell pepper (diced) or 4 sliced sweet mini peppers
- ¼ cup red onion or fresh sliced red onion, pickled
SAUCE OPTIONS - choose your favorite!
- hot sauce
- taco sauce
- salsa sauce creamy
- curry sauce creamy
CREAMY CURRY SAUCE
- 3 TBSP mayonnaise or try it with Greek yogurt!, quality
- 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 to taste
- black pepper to taste
CREAMY SALSA
- ¼ cup sour cream
- 2 TBSP red salsa
- ½ tsp cumin ground
- ⅛ tsp salt or season to taste
- lime juice juice of ½ lime
TASTY TOPPING OPTIONS
- sour cream
- guacamole
- Pico de Gallo or salsa
Instructions
- Cook rice per package instructions. You can use leftover rice, microwave from frozen (I love frozen rice as a shortcut) or cook it up fresh on the stove, in a rice cooker, or in the Instant Pot. So many options here!
- Preheat oven to 400℉.
- Drain and rinse 1 can of chickpeas. Pat dry, then drizzle with 1 TBSP olive oil and season with ¼ tsp sea salt.
- Roast on a rimmed baking sheet at 400℉ (on the center rack) for 20-25 minutes until crunchy and golden.
- Once chickpeas are removed from the oven, season with with ½ tsp of each: garlic powder, chili powder, and cumin. Add ⅛ tsp cayenne or paprika, to taste. Mix well to coat. You're welcome to add any extras you'd like, tasting as you go.
- Ready to eat? Fill your bowl with rice and salad greens, then top with fresh from the oven chickpeas and chopped vegetables.
Notes
- This recipe makes 2 meal-sized bowls; adjust ingredient quantities for more servings.
- Use leftover or freshly cooked rice according to your preference; reheating frozen rice works well as a shortcut.
- Nutrition facts will vary based on your choice of sauce and toppings, so adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 111g | 37% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 326mg | 14% |
| Potassium | 1093mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 15g | 30% |
| Vitamin A | 6737IU | 135% |
| Vitamin C | 89mg | 99% |
| Calcium | 153mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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