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eastern mediterranean chickpea and cauliflower rice bowl
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5 from 1 vote

Eastern Mediterranean Chickpea and Cauliflower Rice Bowl

Bursting with flavor and texture, this vegetarian bowl is surprisingly filling. Best enjoyed warm, immediately after cooking.
Course: Entree
Keyword: breakfast bowl, cauliflower, chickpeas, fall 2018, mediterranean, rice bowl, tumeric, vegetarian
Servings: 4
Calories: 709kcal
Author: Genevieve Doll


  • 1 (15-ounce) cans chickpeas (about 4 cups)
  • 5 tablespoons olive oil, divided
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • teaspoons salt, divided
  • 1 pint grape tomatoes
  • 1 medium cauliflower (about 1½ pounds), cut into medium-sized florets
  • ½ medium onion, small dice
  • ½ cup raisins
  • ½ cup loosely packed parsley, roughly chopped
  • ½ cup loosely packed mint, roughly chopped
  • 1 cup whole-milk yogurt
  • 2 tablespoons lemon zest
  • ½ teaspoon freshly ground pepper
  • 1/3 cup shelled pistachios


  • Preheat oven to 425°. Drain and rinse chickpeas. Transfer to a large rimmed baking sheet lined with parchment paper, and pat dry with a paper towel. In a small bowl, whisk together 2 tablespoons olive oil, cumin, turmeric and 1 teaspoon salt. Drizzle over chickpeas, and stir with a spatula to coat. 
  • Line a second baking sheet with parchment paper and add tomatoes. Coat with 1 tablespoon olive oil and ½ teaspoon salt. 
  • Roast chickpeas and tomatoes in oven for about 25 minutes. Chickpeas should be slightly crispy with a tender center, and tomato skins lightly browned and split.
  • Meanwhile, pulse cauliflower florets in a food processor until tiny rice-like pieces form.
  • Heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat, and add onion. Sauté minutes, until onion is translucent. Add cauliflower, raisins and remaining 1 teaspoon salt. Cook for an additional 5 minutes, until cauliflower is tender. Stir in parsley and mint.
  • In a medium bowl, whisk yogurt, lemon zest and pepper, and season with a pinch of salt.
  • Top cauliflower rice with chickpeas, tomatoes and a dollop of yogurt sauce. Garnish with pistachios and fresh herbs.


Calories: 709kcal | Carbohydrates: 94g | Protein: 27g | Fat: 20g | Sodium: 750mg | Fiber: 23g | Sugar: 20g