This vegan rice bowl is made with mouthwatering barbecue chickpeas, and paired with long-grain brown rice and a hummus vinaigrette.
1CupLong Grain Brown Rice
1 1/2CupsCooked Chickpeas
2TbsExtra Virgin Olive Oil
1/4CupHummusany kind will do
1/4CupExtra Virgin Olive Oil
Juice from 1 - 1 1/2 Limes
Salt and Pepperto taste
Baby Kaleor any type of greens
Any other accoutrements you like
Start by cooking the brown rice. Bring the rice and water to a boil together, then reduce to a simmer for about a half hour, or until all rice is absorbed.
Note - different types of rice can cook at different rates, so when in doubt, just cook the rice based on the package's instructions.
When done, fluff with a fork an set aside.
While the rice is cooking, make the chickpeas. Preheat oven to 425 degrees F.
In a bowl, combine chickpeas, olive oil, barbecue sauce (just use your favorite kind), and spices, and mix until the chickpeas are evenly coated.
Line a baking sheet with parchment paper, and spread chickpeas out as evenly as possible.
Bake chickpeas in the oven for 20 minutes, stirring halfway.
When done, remove from oven and set aside.
In a blender, combine hummus (any kind will do - I used chipotle hummus), olive oil, and lime juice. Add in the juice from 1 lime, taste, and add juice from another 1/2 lime if you like. Blend until everything is evenly mixed.
Taste and adjust seasoning if necessary - add salt or pepper, etc.
Putting it All Together
In bowls, portion out rice, chickpeas, baby kale / greens, and any other toppings you like. Top with as much hummus vinaigrette as you like, then serve!