Crispy Chickpea Rice Bowls
4 servings · 45 min · $2.18 per serving · cart $30.92
Shopping list
Produce
- Lemon · 1$1.07
- Cucumber · 1$1.50
- Red onion · ½$0.48
- Parsley · Handful of$1.29
Grains & rice
- Basmati rice · 1½ cups$3.14
Canned & jarred
- Chickpeas · 2 cans$2.00
- Olive oil · 3 Tbsp$6.49
Condiments
- Tahini · 3 Tbsp$7.99
Spices
- Smoked paprika · 1 tsp$4.84
- Garlic powder · 1 tsp$2.12
How to make it
- Heat oven to 425°F. Drain and pat chickpeas dry — the drier they are, the crispier they get.
- Toss chickpeas with 2 Tbsp olive oil, smoked paprika, garlic powder, and salt. Roast 25 minutes, shaking halfway.
- While they roast, cook basmati rice with a pinch of salt and a squeeze of lemon.
- Slice cucumber. Thinly slice red onion and toss with a splash of vinegar and pinch of sugar to quick-pickle.
- Whisk tahini with lemon juice, a clove of grated garlic, and 3 Tbsp warm water until pourable.
- Layer rice, chickpeas, cucumber, pickled onion, and parsley. Drizzle everything generously with the tahini sauce.
Tips
- Skip the roasting on a busy weeknight — pan-fried chickpeas take 8 minutes.
- Add a soft-boiled egg for an extra $0.35 per serving of protein.
Printed from DishBudget. Prices are estimates from your Kroger store and can change.