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Chickpea and Brown Rice Bowl

Quick-pickled cabbage joins forces with fiber-rich whole grains and beans. A dressing of tahini, a sesame seed paste, gives the dish a Middle Eastern vibe.

Serves 4
400 calories per serving


> 3/4 cup distilled white vinegar
> 2 tsp sugar
> 1/2 (10 oz) bag shredded red cabbage
> 1 (15.9 oz) pkg Nature's Promise® Free from Whole Grain Brown Rice
> 1 (15.5 oz) Nature's Promise® Organic No Salt Added Garbanzo Beans
> 1 seedless cucumber
> 1/2 pint grape tomatoes
> 1/4 cup tahini
> 3 tbsp lemon juice
> 1/2 tsp ground cumin


In a microwave-safe bowl, combine the vinegar and sugar. Stir in the cabbage. Cover and microwave 1 min. Let stand. Heat the brown rice according to microwave directions.
Meanwhile, drain and rinse the beans. Chop the cucumber. Halve the tomatoes.
In a small bowl, whisk together the tahini, lemon juice, cumin, and ¼ cup water. Season with salt and pepper to taste.
Drain cabbage. Season cucumbers and tomatoes with salt and pepper to taste. Divide rice among 4 bowls. Top each bowl with cucumbers, tomatoes, cabbage, and beans. Drizzle with dressing.

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