Weeknight
Lemon-herb chickpea bowls
Roasted chickpeas and carrots over warm rice, finished with parsley, lemon, and olive oil. A complete weeknight plate that uses one pan and one pot.
Allergens: None of the common allergens, unless your stock or rice blend includes them. Check labels.
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained and patted dry
- 4 medium carrots, cut into thick sticks
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 cup long-grain rice, rinsed
- 1 3/4 cups water
- 1 small bunch flat-leaf parsley, leaves chopped
- 1 lemon, zest and juice
- 2 tablespoons toasted sesame seeds or chopped almonds (optional)
Method
- Heat the oven to 425°F / 220°C. Toss the chickpeas and carrots on a sheet pan with 2 tablespoons olive oil, 3/4 teaspoon salt, the pepper, and cumin. Roast 25 to 30 minutes, stirring once, until the carrots are tender and the chickpeas look dry and golden at the edges.
- While the pan roasts, combine the rice, water, and remaining 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest off the heat, covered, for 5 minutes, then fluff.
- Stir parsley, lemon zest, lemon juice, and the remaining tablespoon of olive oil together in a small bowl.
- Spoon rice into bowls. Top with chickpeas and carrots, then the herb-lemon dressing. Add seeds or almonds if you are using them.
Kitchen notes
- Dry chickpeas roast more evenly than wet ones. A quick pat with a towel is enough.
- Leftovers keep in a covered container in the refrigerator for 3 days. Add a fresh squeeze of lemon when you reheat the rice and vegetables.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.