Crispy Chickpeas and Coconut Rice Bowl
Looking for a complete dinner with fantastic levels of flavor? Make this easy and delicious Crispy Chickpeas and Coconut Rice Bowl. It features a creamy GOYA® Jasmine Rice with GOYA® Coconut Milk and is complemented by crunchy GOYA® Chick Peas, along with a delicious carrot and kale salad. This vegetarian recipe is sure to take you on an adventure of rich flavors.
Total Time
70m
Prep Time:30m
Yields:4-6 Servings
Ingredients
Crispy Chickpeas and Coconut Rice
2 cans(15.5 oz. each)
2 tbsp.
¾ cup
1½ cups
Cumin Carrot Salad
⅓ cup
GOYA® Extra Virgin Olive Oil
2 tbsp.
1½ tbsp.
1 tbsp.
2 tsp.
1 tsp.
2 cups
packed baby kale
½
large carrot, shredded
½
small red onion, thinly sliced
Topping
½ cup
Directions
Step 1
Crispy Chickpeas: Pat chick peas dry with paper towel. Toss half of the chickpeas with seasoning. Heat 1 tbsp. oil in large skillet set over medium-high heat; cook chickpeas for about 15 minutes or until crispy and golden brown. Repeat with remaining chick peas, seasoning and oil.
Step 2
Coconut Rice: In saucepan, bring 1/2 cup coconut milk and 2 1/2 cups water to boil; stir in rice. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Fluff with fork before serving.
Step 3
Cumin Carrot Salad: In bowl, whisk together oil, lime juice, honey, vinegar, cumin, garlic, seasoning and remaining coconut milk; toss with kale, carrot and red onion until well combined.
Step 4
Divide rice among bowls. Top with crispy chickpeas and carrot salad. Divide coconut chips among bowls.
Note: Substitute shredded and stemmed kale for baby kale if preferred.
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Crispy Chickpeas and Coconut Rice Bowl
Prep Time 30m
Total time 70m
Yields: 4-6 Servings
Looking for a complete dinner with fantastic levels of flavor? Make this easy and delicious Crispy Chickpeas and Coconut Rice Bowl. It features a creamy GOYA® Jasmine Rice with GOYA® Coconut Milk and is complemented by crunchy GOYA® Chick Peas, along with a delicious carrot and kale salad. This vegetarian recipe is sure to take you on an adventure of rich flavors.
Ingredients
Crispy Chickpeas and Coconut Rice
2 cans(15.5 oz. each)
2 tbsp.
¾ cup
1½ cups
Cumin Carrot Salad
⅓ cup
GOYA® Extra Virgin Olive Oil
2 tbsp.
1½ tbsp.
1 tbsp.
2 tsp.
1 tsp.
2 cups
packed baby kale
½
large carrot, shredded
½
small red onion, thinly sliced
Topping
½ cup
Directions
Step 1
Crispy Chickpeas: Pat chick peas dry with paper towel. Toss half of the chickpeas with seasoning. Heat 1 tbsp. oil in large skillet set over medium-high heat; cook chickpeas for about 15 minutes or until crispy and golden brown. Repeat with remaining chick peas, seasoning and oil.
Step 2
Coconut Rice: In saucepan, bring 1/2 cup coconut milk and 2 1/2 cups water to boil; stir in rice. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Fluff with fork before serving.
Step 3
Cumin Carrot Salad: In bowl, whisk together oil, lime juice, honey, vinegar, cumin, garlic, seasoning and remaining coconut milk; toss with kale, carrot and red onion until well combined.
Step 4
Divide rice among bowls. Top with crispy chickpeas and carrot salad. Divide coconut chips among bowls.
Note: Substitute shredded and stemmed kale for baby kale if preferred.
