Lemon Garlic Chickpea & Rice Bowl

Bright lemon and garlic echo sunny Mediterranean kitchen staples in this easy chickpea bowl. Tender beans and crisp peppers mingle in a zesty oregano dressing over brown rice for a make-ahead lunch that stays fresh and satisfying.

Serves 3

Estimate for one serving

• 480 cal
• 15g protein
• 78g carbs
• 13g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 3 cups cooked brown rice
• 1 medium bell pepper
• 1/2 medium red onion
• 1 large lemon
• 2 tbsp olive oil
• 1.5 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Drain and rinse chickpeas. Dice bell pepper and red onion.
2. 2In a large bowl, whisk together olive oil, juice of lemon, garlic powder, oregano, salt, and pepper.
3. 3Add chickpeas, diced pepper, and onion to the bowl; toss to coat and let sit 5 minutes.
4. 4Warm cooked brown rice if needed. Divide rice among 3 bowls, top with chickpea mixture including all dressing. Serve at room temperature or chilled.