Lemon Chickpea Rice Bowls
Warm rice, crisp cucumber and chickpeas tossed with a bright lemon dressing. This is an easy dinner that also packs well for lunch.
Written by Elba Adams · Mexico
About this recipe
A rice bowl is easy to assemble, but the small details make this one especially useful for lunch or a quick dinner. Warm rice gives the base some comfort, while cucumber and tomatoes bring crunch and freshness. Chickpeas take on the lemon dressing as they sit, so each bite tastes bright rather than plain.
Start the rice first, then prepare the vegetables and whisk the dressing while it cooks. That keeps the total time reasonable. If packing lunch, cool the rice promptly and carry the cucumber separately to preserve its crispness. The recipe is flexible: parsley can be replaced with mint, and quinoa can stand in for rice if you cook it according to its package.
Ingredients
- 1 cup dry long grain rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, grated
- 1/2 teaspoon ground cumin
- 1/4 cup chopped parsley
- Salt and black pepper, to taste
Method
- Rinse the rice until the water runs mostly clear. Cook it according to the package directions, then fluff with a fork and let it rest for 5 minutes.
- Whisk the olive oil, lemon juice, garlic, cumin, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl.
- Add the chickpeas, cucumber, tomatoes and red onion. Toss well and let stand for 5 minutes so the chickpeas absorb the dressing.
- Divide the warm rice between four bowls. Spoon the chickpea mixture over the top and finish with parsley. Taste and add more lemon or salt if needed.
For meal prep, keep the cucumber mixture separate from the rice and refrigerate in covered containers for up to 3 days. Serve cold or reheat only the rice.
Final thoughts
These bowls work just as well on a warm evening as they do in a lunch container. Assemble them shortly before eating for the most contrast between warm grain and crisp vegetables. Add extra lemon at the table if you like a sharper dressing.
Helpful cooking notes
- Use what you have. Brown rice, couscous or quinoa can replace white rice. Follow the cooking directions for the grain you choose.
- Keep the vegetables crisp. Dry the chickpeas after rinsing and dice the cucumber just before serving. For packed lunches, store the dressed chickpeas apart from the cucumber.
- Make it ahead. Cook the rice and mix the dressing the day before. Chill promptly and keep refrigerated; assemble the bowls when ready to eat.