Easy Vegan Chickpea and Rice Lunch Bowl
This vibrant and satisfying lunch bowl is packed with plant-based protein and wholesome grains. It's incredibly easy to assemble, making it perfect for a quick and healthy midday meal.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 cups Cooked brown rice
- 1 can (15 oz) Canned chickpeas, rinsed and drained
- 1/2 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/4 small Red onion, thinly sliced
- 1/4 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Divide the cooked brown rice evenly between two bowls.
- Top the rice with the rinsed and drained chickpeas.
- Arrange the diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the chickpeas.
- Sprinkle the chopped fresh parsley generously over the vegetables.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a simple dressing.
- Drizzle the lemon-olive oil dressing evenly over both bowls.
- Gently toss the ingredients in each bowl to combine, or enjoy layered.
- Serve immediately for a refreshing and filling lunch.
💡 Chef's tip
For extra flavor, toast the chickpeas in a dry skillet for a few minutes until slightly golden before adding them to the bowl.
Nutrition (per serving)
- Calories: Approx. 450 kcal
- Protein: 15g
- Carbs: 70g
- Fat: 15g
