Name: Mediterranean Chickpea Rice Bowls
Yield: Serves 4–6
Cuisine: Vegan
Ingredients: 2–3 cups cooked rice; 2 cans chickpeas, drained and rinsed; 1 cucumber, chopped; 2 tomatoes, chopped; Lettuce or other greens; 1 bell pepper, chopped; 1/2 red onion, thinly sliced; Hummus; Pita or flatbread, optional; Olives, optional; 1 tbsp olive oil; 1 tsp cumin; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp oregano; Salt and pepper; A little lemon juice; 1/2 cup tahini; 1/4 cup lemon juice; 1/2 tsp garlic powder; 1/4 tsp salt; Cold water to thin

INGREDIENTS

Serves 4–6

Bowls

2–3 cups cooked rice
2 cans chickpeas, drained and rinsed
1 cucumber, chopped
2 tomatoes, chopped
Lettuce or other greens
1 bell pepper, chopped
1/2 red onion, thinly sliced
Hummus
Pita or flatbread, optional
Olives, optional

Chickpea seasoning

1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
Salt and pepper
A little lemon juice

Lemon-tahini sauce

1/2 cup tahini
1/4 cup lemon juice
1/2 tsp garlic powder
1/4 tsp salt
Cold water to thin

METHOD

Make it

1
Toss chickpeas with the oil and chickpea seasonings. Sauté about 8–10 minutes or roast at 425°F for 20–25 minutes.
2
Whisk sauce ingredients together, adding cold water gradually until creamy and pourable.
3
Layer rice, lettuce, chickpeas, cucumber, tomato, pepper, onion, hummus and tahini sauce.

Cooking notes

Final sautéed seasoning revision at 1649, for 2 cans chickpeas: 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp oregano, salt and pepper; finish with a little lemon juice.
Revision at 1649 uses lemon-herb rice, cucumber, tomato, lettuce or spinach, optional carrot and green onion. Add about 2 tbsp lemon juice after rice cooks.
Larger-batch note at 1780 uses 3–4 cans chickpeas for 7–8 servings; other amounts were not fully rescaled.
Complete base recipe is from 1541; latest seasoning correction is from 1649. No new quantities were inferred for later topping changes.

Serving suggestions

Optional toasted walnuts or pumpkin seeds for crunch.