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Crispy Chickpeas and Rice
5 from 15 votes

Crispy Chickpeas and Rice

Crispy Chickpeas and Rice features roasted chickpeas coated in a blend of spices atop cooked rice and fresh vegetables. The chickpeas develop a crunchy exterior with savory and smoky flavors from garlic, chili, cumin, and cayenne or paprika. The dish includes fresh greens, tomatoes, and bell peppers for brightness and texture, serving as a satisfying bowl meal adaptable with various sauces.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 servings
Calories: 518 kcal
Course: Main Course, Salad
Cuisine: Vegetarian

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

    Cup of Yum
  1. 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!
  2. Preheat oven to 400℉.
  3. Drain and rinse 1 can of chickpeas. Pat dry, then drizzle with 1 TBSP olive oil and season with ¼ tsp sea salt.
  4. Roast on a rimmed baking sheet at 400℉ (on the center rack) for 20-25 minutes until crunchy and golden.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 518

% 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.