The Easy Chickpea Cauliflower Rice Bowl You’ll Want Every Day

You guys are going to love and devour this chickpea cauliflower rice bowl. 

Similar to my black bean cauliflower rice bowl, this dish is packed with flavor and nutrients to keep you feeling full and satisfied.

The best part? It’s super easy to make and comes together in minutes, making it the perfect choice for those busy days when you’re rushing to whip up a delicious meal.

Whether you’re looking for a quick lunch, a weeknight dinner, or even a meal prep option, this chickpea cauliflower rice bowl will surely become a favorite in your kitchen. 

You can enjoy it as is or customize it with your favorite toppings for more flavor. 

Trust me, once you try it, you’ll be making this bowl on repeat!

Why You’ll Love This Chickpea Cauliflower Rice 

This dish is packed with so much flavor and nutrition, making it a great option for any meal.

It’s quick to prepare, so you can enjoy a tasty, wholesome dish without spending too much time in the kitchen.

What makes this recipe even better is how easy it is to customize. 

You can add your favorite veggies or a drizzle of your go-to sauce to make it your own. 

Plus, it’s perfect for anyone looking for a healthy, plant-based meal that doesn’t skimp on taste.

Give it a try, and you’ll see why it’s bound to become a regular in your meal rotation!

Ingredients for Chickpea and Cauliflower Rice

Cauliflower rice: I used riced cauliflower, which you can typically purchase at the frozen section of most grocery stores. However, you can also use a head of cauliflower and finely chop it with a food processor. 

Chickpeas: You will need canned chickpeas. You will also need to drain and rinse it. 

Olive oil: You will need this to saute the chickpeas and cauliflower. 

Garlic: I recommend using fresh garlic for the best flavor. However, it’s totally optional.  You will also need to mince the garlic.

Seasonings: I used a combination of smoked paprika, cumin, turmeric, chili powder, salt and black pepper to taste. 

Toppings: For toppings, I added sliced avocado, cherry tomatoes, red onions, and fresh cilantro.

Dressing: To add more flavor, I used my sweet tahini dressing, which took this dish to another level. 

How to Make Cauliflower Rice and Chickpea Bowl

This recipe is very easy to prepare. Follow these steps to make the best-tasting chickpea cauliflower rice bowl.

Step 1: Prepare the Cauliflower Rice

If you’re using a whole cauliflower, cut it into florets and pulse it in a food processor until it resembles rice. If you are using pre-made frozen cauliflower rice, do not thaw it. Just use it straight from the freezer. 

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant. 

Add the cauliflower rice to the skillet and cook for about 5-7 minutes, stirring occasionally, until it’s tender. Season with salt and pepper. Remove from heat and set aside.

Step 2: Cook the Chickpeas

In the same skillet, heat another tablespoon of olive oil over medium heat. Add the chickpeas, smoked paprika, cumin, turmeric, chili powder, salt and pepper. 

Stir well to coat the chickpeas with the spices.

Cook for 5-8 minutes, stirring occasionally, until the chickpeas are slightly crispy and golden, then remove from the heat. 

Step 3: Assemble and Serve Your Chickpea Cauliflower Rice Bowl

Divide the cauliflower rice between two bowls. Top each bowl with the spiced chickpeas, sliced avocado, cherry tomatoes, red onion, fresh cilantro, and sweet tahini dressing. 

Combine and serve immediately.

Expert Tips for Chickpea Cauliflower Rice

Drain and Dry the Chickpeas: For crispy chickpeas, make sure to drain and dry them well before cooking. 

Pat them with a paper towel to remove excess moisture. This will help them get that perfect golden-brown crunch.

Season Generously: Don’t be shy with the spices! Chickpeas and cauliflower rice can soak up flavors, so season them well. 

You can adjust the spices to suit your taste, but make sure to add enough for a flavorful dish.

Cook on High Heat: When sautéing the chickpeas and cauliflower rice, use high heat to get a nice crispy texture. This helps them develop a deeper flavor and a nice crunch.

Add Fresh Herbs at the End: Toss in fresh herbs like cilantro or parsley just before serving. This adds freshness and brightens up the dish.

Customize with Toppings: This dish is incredibly versatile, so feel free to top it with whatever you love—sliced avocado, a dollop of hummus, or a sprinkle of nuts and seeds can take it to the next level.

Meal Prep Friendly: This chickpea cauliflower rice recipe is great for meal prep. Make a big batch and store it in the fridge for up to 4 days. Just reheat and enjoy a quick, healthy meal anytime!

Print Recipe

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Chickpea Cauliflower Rice Bowl

This Chickpea and Cauliflower Rice Bowl is a quick and nutritious meal that’s filled with flavor. Ready in just 20 minutes, it's perfect for busy days when you need something healthy and satisfying.

Total Time20 minutes mins

Course: Main Course

Cuisine: American

Servings: 2 people

Calories: 718kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

For the Cauliflower Rice

• ▢ 3 cups cauliflower rice
• ▢ 1 tbsp olive oil
• ▢ 1 garlic clove - minced
• ▢ salt - to taste
• ▢ black pepper - to taste

For the Chickpeas

• ▢ 15 oz chickpeas - one can (15 oz) chickpeas, drained and rinsed
• ▢ 1 tbsp olive oil
• ▢ 1 tsp smoked paprika
• ▢ ½ tsp cumin
• ▢ ½ tsp turmeric
• ▢ ¼ tsp chili powder
• ▢ salt - to taste
• ▢ black pepper - to taste

For Toppings

• ▢ 1 avocado - sliced
• ▢ ½ cup cherry tomatoes - halved
• ▢ ¼ cup red onions - thinly sliced, you can also use pickled onions
• ▢ ¼ cup cilantro - chopped
• ▢ 3 tbsp sweet tahini dressing - or your favorite dressing

Instructions

• Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it's aromatic.

  Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until it becomes tender. Season with salt and pepper, then remove from heat and set aside.
• Using the same skillet, heat another tablespoon of olive oil over medium heat.

  Toss in the chickpeas, smoked paprika, cumin, turmeric, chili powder, salt, and pepper. Stir to ensure the chickpeas are evenly coated with the spices.

  Cook for 5-8 minutes, stirring occasionally, until the chickpeas are crispy and golden. Remove from heat.
• Evenly distribute the cauliflower rice into two bowls.

  Top each bowl with the spiced chickpeas, avocado slices, cherry tomatoes, red onion, fresh cilantro, and sweet tahini dressing.

  Combine and Serve your chickpea cauliflower rice bowl.