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Complete recipe

Lemon chickpea & cucumber rice bowls

Warm chickpeas and rice with crisp cucumber and lemon. Ready quickly with rice that is already cooked.

By Forkue Updated

15 minutes3 servingseasylow budget
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Golden chickpeas, white rice, cucumber, tomato, and tahini in an ivory bowl
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Chickpeas2 cans · 400 g each, drained and rinsed
  • Rice3 cups cooked · refrigerated leftovers
  • Cucumber1 · washed and diced
  • Lemon1 · juiced
  • Paprika · optional1 tsp · ground

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse chickpeas.
  2. Break apart cooked rice. If starting with dry rice, cook it separately and allow extra time.
  3. Wash and dice cucumber; juice lemon.
  4. Warm cooked rice in a saucepan with a splash of water, covered on low heat. Stir until piping hot throughout.
  5. In a second pan, warm a little oil and chickpeas with paprika if using. Add a splash of water and stir for 4–5 minutes until hot.
  6. Divide rice and chickpeas between bowls. Add cucumber, lemon juice and salt and pepper to taste.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.