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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) chickpeas drained and patted very dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 2 cups cooked rice or quinoa
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 big handful parsley and mint chopped
  • Juice and zest of 1 lemon
  • 1 small garlic clove grated
  • 3 tbsp olive oil for the dressing

Method
 

  1. Heat the oven to 425°F (220°C). Toss the chickpeas with oil, paprika and salt on a sheet pan.
  2. Roast for 20 minutes, shaking the pan once, until golden and crisp.
  3. Whisk the lemon juice, zest, garlic and oil with a pinch of salt.
  4. Divide the rice among bowls. Top with chickpeas, cucumber, tomatoes and herbs.
  5. 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.