Chickpea Chop-Chop

Crispy taco roasted chickpeas with fresh veggies, yellow rice, and a wildly addictive creamy curry sauce.

2 cups chickpeas
2 TBSP olive oil
1 TBSP lemon juice
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp cayenne pepper or paprika
salt, to taste
2 cups yellow saffron rice, cooked
1 diced tomato or 1 cup halved cherry tomatoes
1-2 cups of any vegetables you have on hand
2 cups chopped/shredded romaine lettuce
2-3oz freshly grated cheddar, chipotle, or Mexican cheeses [optional]
3 TBSP creamy curry dressing [see below for details]

View the full recipe at Peas and Crayons →