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Vegan Turkish-Spiced Chickpea Bowls with Pistachio Basmati Rice & Lemon-Herb Hummus Sauce

A chickpea bowl is the epitome of plant-based perfection. In this bowl, Turkish-spiced chickpeas are roasted with onion wedges and grape tomatoes, then tossed with bright, tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with crunchy pistachios and sweet golden raisins. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings it all together. With so much to savor in one bowl, non-vegan dinner guests won’t even miss the meat!

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Vegan Mediterranean dinners
Prep: 40 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.5 cups basmati rice
  • 1 chickpeas
  • 4 oz grape tomatoes
  • 1 red onion
  • 1 lemon
  • 1 veggie stock concentrate
  • 1 tbsp turkish spice blend
  • 0.5 oz pistachios
  • 4 tbsp hummus
  • 1 garlic
  • 0.25 oz parsley
  • 0.25 oz chives
  • 1 oz golden raisins
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 2 tbsp olive oil
  • 1 cup basmati rice
  • 2 chickpeas
  • 8 oz grape tomatoes
  • 2 red onions
  • 2 lemons
  • 2 veggie stock concentrates
  • 2 tbsp turkish spice blend
  • 1 oz pistachios
  • 8 tbsp hummus
  • 2 garlics
  • 0.25 oz parsley
  • 0.25 oz chives
  • 2 oz golden raisins
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 4 tbsp olive oil

Instructions

  1. • Adjust rack to top position (top and
    middle positions for 4 servings) and
    preheat oven to 425 degrees. Wash and
    dry produce.
    • Zest and quarter lemon. Halve, peel, and
    cut onion into ½-inch-thick wedges;
    mince a few wedges until you have
    2 TBSP (4 TBSP for 4). Peel and mince or
    grate garlic. Roughly chop pistachios.
    Halve tomatoes lengthwise. Drain and
    rinse chickpeas; pat very dry with paper
    towels. Roughly chop parsley and chives.
    • In a small bowl, combine raisins
    with juice from one lemon wedge
    (two wedges for 4).
  2. • Heat a drizzle of oil in a small pot over
    medium-high heat. Add minced onion,
    garlic, half the pistachios (save the rest
    for serving), half the Turkish Spice Blend
    (you’ll use the rest in the next step), and
    a pinch of salt. Cook, stirring, 1 minute.
    • Stir in rice, ¾ cup water (1½ cups for
    4 servings), stock concentrate, and a big
    pinch of salt. Bring to a boil, then cover
    and reduce to a low simmer. Cook until
    rice is tender, 15-18 minutes.
    • Keep covered off heat until ready to use
    in Step 5.
  3. • Meanwhile, toss onion wedges,
    tomatoes, and chickpeas on a
    baking sheet with a large drizzle of
    oil, remaining Turkish Spice Blend,
    a few pinches of salt, and pepper.
    (For 4 servings, use 2 baking sheets; roast
    on top and middle racks, swapping rack
    positions halfway through.)
    • Roast on top rack, tossing halfway
    through, until veggies are lightly charred
    and chickpeas are crispy, 18-20 minutes.
    (It’s natural for chickpeas to pop a bit
    while roasting.)
  4. • While everything roasts, in a second small
    bowl, combine hummus, half the parsley
    and chives, 2 TBSP olive oil (4 TBSP for
    4 servings), and juice from one lemon
    wedge (two wedges for 4). Season with
    salt. Stir in water 1 tsp at a time until
    mixture reaches a drizzling consistency.
  5. • Fluff rice with a fork; stir in raisins and
    their pickling liquid and remaining
    parsley and chives. Season with salt
    and pepper.
    • Toss veggies and chickpeas with
    lemon zest.
  6. • Divide rice between shallow bowls or
    plates. Top with veggies and chickpeas.
    Drizzle with hummus sauce to taste.
    Garnish with remaining pistachios and
    a squeeze of lemon juice to taste. Serve
    with any remaining lemon wedges on
    the side.