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Chickpea Rice Bowl

Crispy Chickpea Rice Bowl with Lemon-Tahini Dressing Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ¾ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt, plus more for rice and dressing
  • 1 cup white basmati rice
  • ⅓ cup tahini
  • 3 tbsp fresh lemon juice
  • 1 small clove garlic, grated
  • ¼ cup water, plus more as needed
  • 1 cup halved cherry tomatoes
  • 2 cups baby spinach or arugula
  • ¼ small red onion, thinly sliced (optional)

Method
 

  1. Heat oven to 400°F (200°C). Dry chickpeas well, then toss with olive oil, cumin, paprika, garlic powder, and ½ tsp salt. Roast on a sheet pan 25 to 30 minutes, shaking halfway, until crispy.
  2. Meanwhile, cook rice in salted boiling water until tender, about 12 to 15 minutes. Drain, cover, and steam 5 minutes, then fluff.
  3. Whisk tahini, lemon juice, grated garlic, and a pinch of salt. Stream in ¼ cup water, whisking, until smooth. Thin with more water if needed.
  4. Divide rice among bowls. Top with chickpeas, tomatoes, spinach, and onion. Drizzle with tahini dressing and serve.

Notes

The chickpeas are crunchiest right out of the oven. If you make them ahead, crisp them again in a dry skillet for a couple of minutes before serving. The dressing thickens in the fridge; stir in a tablespoon of water to loosen it.