Crispy Chickpea Buddha Bowl with Lime Tahini Drizzle

Crispy Chickpea Buddha Bowl with Lime Tahini Drizzle

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 25, 2018.
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Be sure to stir chickpeas often to avoid them popping and jumping out of the pan!

Ingredients

Brown Rice

  • 1 cup brown rice
  • 1½ cups water

Lime Tahini Drizzle

  • 4 teaspoons tahini
  • Zest and juice of ½ lime
  • ½-1 tablespoon grated ginger
  • ½-1 teaspoon sriracha
  • 4 teaspoons soy sauce
  • 4 teaspoons maple syrup
  • 1½ teaspoons vinegar (e.g. rice wine, cider)

Crispy Chickpeas

  • 1 can chickpeas
  • 2 tablespoons chickpea spice blend
  • ¼ cup flour
  • ½ teaspoon salt

To Serve

  • ½ telegraph cucumber
  • 2-3 radishes
  • 75g rocket

Steps

  1. Prepare lime. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, combine all lime tahini drizzle ingredients in a small bowl and season to taste.
  3. While rice steams, toss chickpeas, chickpea spice blend, flour and salt in a large bowl to coat.
  4. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium-high heat and cook chickpeas for about 8 minutes, until crispy. Season to taste.
  5. Cut cucumber into quarters lengthways, remove seeds and thinly slice on an angle. Thinly slice radish and toss all with rocket leaves in a large bowl with a drizzle of oil and season to taste.
  6. To serve, spoon ¾ cup rice into each bowl and top with crispy chickpeas and rocket salad. Pour over lime tahini drizzle.

Nutritional Information

Energy 2005 kj
479 kcal
Protein 17.1g
Carbohydrate 71.3g
Fat 13.9g