These bowls are what I make when the fridge is nearly empty and I still want dinner to feel good. Chickpeas roast until crisp at the edges, then get tossed with lemon and whatever herbs are wilting in the crisper.
The dressing does most of the work. It is tangy, garlicky and makes everything on the plate taste fresher.
Lemon Herb Roasted Chickpea Bowls
Crisp roasted chickpeas, fluffy rice and a bright lemon-herb dressing. Ready in 30 minutes and just as good cold the next day.
Ingredients
Method
- Heat the oven to 425°F (220°C). Toss the chickpeas with oil, paprika and salt on a sheet pan.
- Roast for 20 minutes, shaking the pan once, until golden and crisp.
- Whisk the lemon juice, zest, garlic and oil with a pinch of salt.
- Divide the rice among bowls. Top with chickpeas, cucumber, tomatoes and herbs.
- Drizzle with the dressing and serve right away.
Notes
Keeps in the fridge for 3 days. Re-crisp the chickpeas in a hot pan for 3 minutes.
Tips for success
- Pat the chickpeas really dry. Water is the enemy of crispy.
- Add crumbled feta if you are not vegan.
- Store the chickpeas separately from the rice so they stay crunchy.
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