Description

A wholesome and savory bowl featuring tender chickpeas glazed in a sticky soy-ginger sauce, served with fluffy jasmine rice and creamy avocado. A protein-rich, plant-based meal that’s quick, flavorful, and satisfying.

Ingredients

Units Scale

1 tablespoon sesame oil
1 (15 oz) can chickpeas, drained and rinsed
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/4 teaspoon chili flakes (optional)
1 cup jasmine or short-grain rice
1 3/4 cups water
1 ripe avocado, halved and sliced
Chopped chives or green onions for garnish
Sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Rinse rice under cold water. Combine with water in a saucepan and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
In a skillet, heat sesame oil over medium heat. Add chickpeas and sauté for 4–5 minutes until lightly crisped.
Stir in soy sauce, maple syrup, vinegar, ginger, garlic, and chili flakes if using. Cook for 5–7 minutes, stirring often, until sauce thickens and coats the chickpeas.
Divide cooked rice into bowls. Top with sticky chickpeas and half an avocado.
Garnish with chopped chives or green onions and sesame seeds if desired. Serve warm.

Notes

Adjust chili flakes to your spice preference.
Substitute brown rice or quinoa for added fiber.
Use tamari instead of soy sauce for a gluten-free version.

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg