Description

High Fiber Chickpea Rice is a vibrant and nutritious dish combining tender jasmine rice, protein-rich chickpeas, and sweet corn. This easy-to-make recipe is perfect for a quick, healthy dinner or a satisfying lunch, delivering bold flavors with minimal effort.

Ingredients

Scale

1 1/2 cups dry white jasmine rice
1 ear of corn, shucked (or 2/3 cup frozen fire roasted corn cooked according to package instructions)
2 tsp of avocado oil, for cooking (optional)
1, 15 oz can chickpeas, rinsed and drained
1/2 cup dill or cilantro, finely minced
1 lemon
kosher salt

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Instructions

Rinse and drain the rice under cold water 3-5 times or until the water runs mostly clear.
Add the drained rice to a rice cooker or medium saucepan with the appropriate amount of water. Set to cook.
For stovetop, add 1 1/2 cups of water, an extra 3 tbsp, and a generous pinch of salt. Bring to a rapid boil, then reduce heat and simmer for 13 minutes, keeping the lid on.
Once cooked, remove from heat and let steam for 10 minutes before fluffing with a fork.
While the rice cooks, preheat a griddle or cast iron pan on medium-high heat. Cook the corn for 10 minutes, turning occasionally until charred, then cut the kernels off the cob.
If cooking chickpeas, lower the heat to medium-low and dry the chickpeas with a towel. Coat the pan with 2 tsp of oil, add the chickpeas, season with salt, and sauté for 3-4 minutes until golden.
In the pot of rice, mix in the corn kernels, chickpeas, minced herbs, lemon zest, and juice from half the lemon. Stir to combine and adjust seasoning as desired.

Notes

For added flavor, you can grill the corn beforehand for a smoky taste.
Adjust the level of lemon juice based on your taste preference.
Feel free to substitute fresh herbs with your favorites, such as parsley or basil.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 200mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 10g
Protein: 14g
Cholesterol: 0mg