Spiced Chickpea and Rice Bowl with Fresh Vegetables

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A vibrant rice bowl with warm-spiced chickpeas and fresh vegetables — a filling meatless lunch or weeknight dinner. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs basmati rice, water, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 1/4 cup Greek yogurt

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Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. Combine with 2 cups water in a medium pot, bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 can (15 oz) drained chickpeas, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 6-7 minutes until chickpeas are golden and fragrant.
3. Step 3: In a bowl, combine 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 2 tbsp chopped fresh cilantro. Toss with 1 tbsp lemon juice to dress.
4. Step 4: To serve, spoon the cooked basmati rice onto plates, top with the spiced chickpeas and fresh vegetable salad. Add a dollop of 1/4 cup Greek yogurt on the side to balance the spices.