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

This vibrant bowl is a celebration of plant-based eating at its finest. Turkish-spiced chickpeas are roasted until crispy alongside sweet onion wedges and grape tomatoes, then tossed with bright lemon zest. The vegetables are served over fragrant basmati rice studded with pistachios and golden raisins for a delightful contrast of textures and sweetness.

The crowning touch is a creamy lemon-herb hummus sauce that ties all the flavors together with a refreshing tang. Whether you’re vegan or just looking for a satisfying meatless meal, this bowl is guaranteed to impress even the most dedicated carnivores at your table.

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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

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Zest the lemon, then 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). Mince or grate the garlic. Roughly chop the pistachios. Halve the grape tomatoes lengthwise. Drain and rinse the chickpeas, then pat them very dry with paper towels. Roughly chop the parsley and chives. In a small bowl, combine the golden raisins with juice from one lemon wedge (two wedges for 4 servings).
2. Heat a drizzle of cooking 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 later) and a pinch of salt. Cook, stirring, for 1 minute. Stir in the basmati 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 generous drizzle of olive oil, the remaining Turkish Spice Blend, a few pinches of salt and pepper. (For 4 servings, use 2 baking sheets and roast on top and middle racks, swapping positions halfway through.) Roast on the top rack, tossing halfway through, until vegetables are lightly charred and chickpeas are crispy, 18-20 minutes. (It’s normal 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 along with their pickling liquid and the remaining parsley and chives. Season with salt and pepper. Toss the roasted vegetables and chickpeas with the lemon zest.
6. Divide the rice among shallow bowls or plates. Top with the vegetables 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 rice with jasmine or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. However, check the labels of your stock concentrate and spice blend to ensure they are gluten-free.

Can I make this ahead of time?

You can prepare the components separately and assemble just before serving. The rice and roasted vegetables can be stored in the fridge for up to 2 days.