Vegan Turkish-Spiced Chickpea Bowls
with Pistachio Basmati Rice & Lemon-Herb Hummus Sauce
Vegan Turkish-Spiced Chickpea Bowls
Warm Turkish-spiced chickpeas are served over fragrant pistachio basmati rice, then finished with a bright lemon-herb hummus sauce for a satisfying vegan bowl.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 unit Chickpeas
- ¼ ounce Chives
- 1 clove Garlic
- 1 ounce Golden Raisins
- 4 ounce Grape Tomatoes
- 4 tablespoon Hummus
- 1 unit Lemon
- ¼ ounce Parsley
- ½ ounce Pistachios
- 1 unit Red Onion
- 1 tablespoon Turkish Spice Blend
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories840
Protein19g
Carbs106g
Fat37g
Tags:
VeganVeggieFiber Smart
⚠️Allergens:
🌰SesameSwaps and substitutions
For a nut-free version, replace the pistachios with toasted sunflower or pumpkin seeds if you still want crunch. To avoid sesame, swap the hummus sauce for a lemony mashed chickpea dip made without tahini.
What to serve with it
Serve with warm flatbread, a crisp cucumber salad, or roasted eggplant for extra freshness and texture. A simple mint tea or sparkling citrus drink also suits the bright, spiced flavors.
