Turkish-Spiced Chickpea Bowls with Pistachio Rice and Lemon-Herb Hummus

This vibrant bowl brings together the warm, aromatic spices of Turkish cuisine with the satisfying heartiness of chickpeas and rice. Roasted chickpeas, onion wedges and grape tomatoes are tossed with a Turkish spice blend until lightly charred and crispy, then finished with bright lemon zest. The bed of fragrant basmati rice is studded with crunchy pistachios and sweet golden raisins, adding texture and a touch of sweetness.

The crowning glory is a creamy hummus sauce infused with fresh herbs and lemon, drizzled over the top to tie all the flavors together. This plant-based bowl is so satisfying that even non-vegan dinner guests will be asking for seconds. It’s a perfect choice for a quick weeknight dinner or a healthy meal prep option.

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Ingredients

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Zest the lemon and quarter it. Halve, peel and cut the red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince the garlic. Roughly chop the pistachios. Halve the grape tomatoes lengthwise. Drain and rinse the chickpeas; pat very dry with paper towels. Roughly chop the parsley and chives. In a small bowl, combine the raisins with juice from one lemon wedge (two wedges for 4 servings).
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the minced onion, garlic, half the pistachios (reserve 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, for 1 minute. Stir in the rice, ¾ cup water (1½ cups for 4 servings), the veggie 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.
3. Meanwhile, on a baking sheet, toss the onion wedges, tomatoes and chickpeas with a large drizzle of oil, the remaining Turkish Spice Blend and 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 the 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 the hummus, half the parsley and chives, 2 tablespoons olive oil (4 tablespoons for 4 servings) and juice from one lemon wedge (two wedges for 4). Season with salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
5. Fluff the rice with a fork; stir in the raisins and their pickling liquid and the remaining parsley and chives. Season with salt and pepper. Toss the roasted veggies and chickpeas with the lemon zest.
6. Divide the rice between shallow bowls or plates. Top with the veggies and chickpeas. Drizzle with the hummus sauce to taste. Garnish with the remaining pistachios and a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh lemon juice before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate and spice blend are certified gluten-free if needed.