Chickpea & Rice Bowl with Lemon Garlic Sauce

Lemon, garlic, and oregano give this simple bowl a sunny Mediterranean lift without fuss. Warm pantry chickpeas in the bright sauce, then spoon them over brown rice with cool cucumber and tomatoes for an easy make-ahead lunch.

Serves 3

Estimate for one serving

• 460 cal
• 13g protein
• 72g carbs
• 13g fat
• 12g fiber

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Ingredients

• 1 can (15 oz, drained and rinsed) canned chickpeas
• 3 cups cooked brown rice
• 1 medium (diced) cucumber
• 1 cup (halved) cherry tomatoes
• 1/4 medium (thinly sliced) red onion
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp dried oregano

Instructions

1. 1In a small bowl whisk olive oil, lemon juice, garlic powder, salt, and oregano to make sauce.
2. 2Warm chickpeas in a skillet with sauce for 3 minutes.
3. 3Divide cooked rice between 3 bowls.
4. 4Top each with chickpeas, diced cucumber, halved tomatoes, and sliced onion.
5. 5Drizzle remaining sauce evenly over each bowl.
6. 6Serve immediately or pack for later.