This roasted chickpea rice bowl is hearty, flavorful, and easy to customize. Crispy seasoned chickpeas are served over warm rice with fresh vegetables and a simple drizzle sauce for a balanced, satisfying vegan dinner.

🛒 Ingredients (For 2 People)

Crispy Chickpeas

• 1 (15 oz) can chickpeas, drained and rinsed
• 1–1½ tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp garlic powder

Rice

• 1 cup dry jasmine or basmati rice (about 2½–3 cups cooked)
• Salt for cooking

Bowl Toppings (Mix & Match)

• Cucumber, sliced
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Avocado slices
• Baby spinach or arugula

Simple Sauce (Optional but Recommended)

• 2 tbsp tahini
• 1½ tbsp lemon juice
• 1 small garlic clove, grated
• 2–3 tbsp water (to thin)
• Salt to taste

Alternative sauce: hummus thinned with lemon + water

🔪 Preparation

1. Cook rice according to package instructions; season lightly with salt.
2. Drain, rinse, and pat chickpeas completely dry.

🔥  Crispy Chickpeas (Choose One Method)

🌬️  Air Fryer Method

1. Toss chickpeas with olive oil, salt, pepper, smoked paprika, and garlic powder.
2. Preheat air fryer to 390°F.
3. Air fry 12–15 minutes, shaking every 4–5 minutes, until crispy.

🔥  Oven Method

1. Preheat oven to 400°F.
2. Spread chickpeas on a baking sheet in a single layer.
3. Roast 25–35 minutes, shaking every 10 minutes.

🥣  Assemble the Bowls

1. Divide rice between two bowls.
2. Top with crispy chickpeas.
3. Add vegetables and greens.
4. Drizzle with tahini sauce or hummus sauce.
5. Finish with salt, pepper, and a squeeze of lemon.