Spicy Buffalo chickpeas and rice bowls with cool-it-down ginger-tahini dressing are super easy to make and loaded with complimenting textures and flavors.
- 1 ½ cup uncooked rice (try brown basmati)
- 1 medium red bell pepper, diced small
- ¼ cup sliced scallions (green onions), thinly sliced
- ¼ cup chopped cilantro (coriander)
- 1 lemon juiced (or ¼ cup lemon juice)
- 1 tsp. grated lemon zest (optional)
- 3 Tbsp. tahini
- ¼ cup warm water (more if you want a thinner dressing)
- 2 Tbsp. rice vinegar
- ¼ cup lime juice
- 1 tsp. maple syrup (or agave syrup)
- 1 Tbsp. finely diced fresh ginger
- 2 - 15 oz (400 gm.) cans chickpeas (garbanzo beans), drained and rinsed
- ¼ - 1/3 cup Sriracha or another hot sauce (it depends on how hot you like it)
- 2 Tbsp. rice vinegar
- 1/2 tsp. soy sauce or Tamari
- 6 - 8 cups fresh spinach roughly chopped
- 2 carrots julienned (cut into matchsticks), sliced thin, or grated
Timing tip: Your total cooking time depends on your rice, so you may want to start that first. The chickpeas will take about 5-10 minutes tops and will need your attention, so prep everything before you start them.
- Cook the rice according to package directions. When the rice is done, cut the heat.
- Add the pepper, scallions, coriander, and lemon juice right in the pan. Mix well and cover the pot to steam the veggies steam a bit.
- In a small bowl, mix the tahini and water until smooth.
- Mix in the lime juice, rice vinegar, and maple syrup.
- Fold in the fresh ginger.
- Rinse and drain the chickpeas.
- In a small bowl or jar, mix the Sriracha, rice vinegar, and soy sauce.
- Grab a skillet or frying pan and roast the chickpeas until they get are firmer and a bit brown (about 5 minutes). You’ll need to toss them continuously, so don’t leave the pan unattended.
- When the chickpeas are browned, add the sauce, mix well and allow the sauce and chickpeas to simmer for 2-3 minutes.
Assemble the perfect bowl
- Line the bottom of each bowl (or plate) with chopped spinach. Add the chickpeas and lemon rice to each bowl. Add the carrots and any additional fresh veggies you desire.
- Serve with the ginger-tahini dressing.
- Nutritional information is based on brown basmati rice. Depending on what grain you decide to use, nutritional information may vary.
- Substitute quinoa, bulgur, or another grain for the rice. This is also a great way to use leftover rice.
- If you don’t like things too spicy, use a milder hot sauce or skip it entirely and substitute 2 tablespoons of tomato paste.
- Category: Salads & Bowls
- Cuisine: Plant-based
Keywords: buffalo chickpeas and rice bowls