Crispy Chickpea And Rice Bowls With Garlic Yogurt

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Beans · vegetarian, gluten-free, high-protein

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Ingredients

• 4 cans (15 oz), drained and dried canned chickpeas
• 2 1/4 cups cooked microwave brown rice
• 1 1/2 tbsp olive oil
• 3/4 cup plain Greek yogurt
• 2 cloves, grated garlic
• 1, juiced lemon
• 1/2 cup feta or sharp cheddar, crumbled
• 1 cup, halved cherry tomatoes
• 1, diced cucumber
• 2 tsp each smoked paprika, cumin and salt
• 1 tbsp tahini or mayonnaise

Method (tap to check — screen stays awake)

1. Dry the chickpeas thoroughly on a towel - any water on them will stop them crisping - then toss with the oil, paprika, cumin and salt.
2. Spread them in a hot skillet over medium-high and leave them alone for 4 minutes at a stretch, stirring only twice, for about 10 minutes total, until they rattle in the pan and the skins have blistered gold.
3. While they fry, whisk the yogurt with the grated garlic, lemon juice, tahini and a pinch of salt, and heat the rice pouches.
4. Build bowls of rice, hot chickpeas, tomatoes and cucumber, then spoon the garlic yogurt over the top and finish with the crumbled cheese.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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