Crispy Spiced Chickpea Bowls
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11 Ingredients
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25 min total
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Serves Serves 4
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Easy
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Vegan
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Crunchy oven-roasted spiced chickpeas over rice with fresh salad and a minty yogurt drizzle.
A tin of chickpeas roasted until crunchy and spiced is the heart of this bowl, with fluffy rice underneath and a cool, minty yogurt drizzled over the top. The crisp salad keeps everything fresh. It is the kind of lunch you can throw together from cupboard staples and still feel pleased with.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 800g Chickpeas
- 2 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1 cup Rice
- 1 Cucumber
- 200g Cherry Tomatoes
- 4 tbsp Dairy-Free Yogurt
- 1 Lemon
- Handful Mint
Preparation
- Heat the oven to 220C (425F). Drain the chickpeas and dry them thoroughly, then toss with the oil, smoked paprika, cumin, ground coriander and a good pinch of salt.
- Spread them out on a tray in a single layer and roast for 25 to 30 minutes, giving the tray a shake halfway, until crisp and golden.
- While they roast, cook the rice and chop the cucumber and tomatoes.
- Stir the dairy-free yogurt together with a squeeze of lemon, a pinch of salt and the chopped mint for a quick dressing.
- Assemble the bowls with rice, cucumber and tomato, the crispy chickpeas, and a generous drizzle of the minty yogurt.
Tips from the ZestyPlate Kitchen
- Pat the chickpeas really dry and rub off any loose skins. Dry chickpeas crisp up far better.
- Give them room on the tray. Pile them up and they steam soft instead of roasting crunchy.
- Eat them while they are still hot from the oven, as they lose their crunch the longer they sit.
- Any grain works here, so reach for quinoa, couscous or bulgur if that is what you have.
Frequently Asked Questions
It usually comes down to damp chickpeas or a crowded tray. Dry them thoroughly, get the oven hot, spread them out and give them the full time.
They are at their best fresh and crisp, but you can revive leftovers in a hot oven for a few minutes. Keep them undressed until serving.
Sliced avocado, pickled onions, a spoon of hummus or a handful of leaves all sit well in the bowl.
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