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mango chickpea rice bowl recipe - Mango Chickpea Rice Bowl served in a white bowl overhead view
Chloe

Mango Chickpea Rice Bowl

mango chickpea rice bowl recipe made easy at home. A vibrant, refreshing bowl that balances sweet mango, spicy jalapeño, and creamy avocado over fluffy rice a
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 1 cup basmati rice rinsed
  • 2 cups water
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 ripe mango peeled and diced
  • 1 avocado sliced
  • 1/2 English cucumber diced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced
  • 1/2 red onion thinly sliced
Dressing
  • 3 tbsp lime juice freshly squeezed
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Method
 

  1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chickpeas, smoked paprika, garlic powder, and salt. Stir-fry for 5-7 minutes until the chickpeas are golden and slightly crispy. Set aside.
  3. In a small bowl, whisk together the lime juice, olive oil, maple syrup, cumin, salt, and pepper until emulsified.
  4. Divide the cooked rice among four bowls. Top each with diced mango, sliced avocado, diced cucumber, minced jalapeño, sliced red onion, and the crispy chickpeas. Drizzle with the lime dressing and garnish with chopped cilantro.