Crispy Chickpea Rice Bowl
Pan-crisped spiced chickpeas over rice and vegetables. Vegan and filling.
Cook the rice according to package directions and set aside.
Pat the chickpeas dry with a towel. Heat 2 tbsp of the oil in a large skillet over medium-high heat.
Add the chickpeas and cook 8–10 minutes, stirring occasionally, until browned and crisp in spots. Stir in the paprika, cumin, garlic powder, and a good pinch of salt. Scoop the chickpeas out and set aside.
Add the remaining oil to the pan. Add the onion and cook 4 minutes until softened, then add the garlic for 30 seconds.
Add the frozen vegetables and cook 3–4 minutes until heated through. Season with salt and pepper.
Divide the rice among four bowls, add the vegetables, and top with the crispy chickpeas.
Scatter the green onions over each bowl and serve.
Dry the chickpeas well before frying — wet chickpeas steam instead of crisping.
- A drizzle of hot sauce or a spoon of plain yogurt on top rounds it out.
- Canned chickpeas are the cheapest protein on the site at $1.50 a can.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. If you use a spice blend instead of individual spices, check the label for wheat-based fillers.