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Paprika Roasted Chickpea Meal Prep

I’m a little late on posting this…but I promised a second meal prep recipe! This was made in about 45 minutes, mainly due to how long it takes to cook brown rice. Short on time? Pick another grain that cooks quicker! Or skip the grain and add more roasted veggies!

My meal preps have to be simple, easy, healthy, and quick. This one is based on seasoned, roasted chickpeas paired with roasted broccoli and brown rice. I paired this with a home made lemon tahini dressing that I keep in the freezer, but feel free to use just a squeeze of fresh lemon instead or pour some of your favorite pre made dressing on the side.

An easy, flavorful, quick meal prep for a weekday lunch or dinner.

I used chickpeas, broccoli, and brown rice. Feel free to swap out the broccoli for another veggie or add more veggies. Brown rice can take a while to make, so if you’re short on time consider something quicker like couscous.

Ingredients

  • 1 can chickpeas
  • 1 crown of broccoli
  • 1 cup of dry brown rice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • olive oil

Directions

  1. Pre heat your oven to 375 degrees while you begin the brown rice.
  2. To cook brown rice, add the rice to a large pot of water (about 6 cups of water), bring to a boil and allow to boil uncovered for about 30 minutes. Drain the rice, then return to pot and cover with lid. Allow to rest off heat for another 5-10 minutes.
  3. While the rice is coming to a boil, rinse and chop the broccoli to the size you prefer. Put the broccoli in a large mixing bowl and drizzle with about 1 tbsp of olive oil (or other preferred cooking oil). Toss to lightly and evenly coat the broccoli. Transfer to an uncreased baking sheet and sprinkle salt and pepper over broccoli. Cook in oven for 10 minutes, then flip and cook another 10 minutes for crispy broccoli.
  4. Drain and rinse the chickpeas. In the same bowl you used for the broccoli, go ahead and toss the chickpeas in. Add another tablespoon of oil, then the paprika, onion, garlic, plus salt and pepper to taste. Transfer to a separate baking sheet and roast for 10 minutes, then stir and flip chickpeas and bake for another 5 minutes. If you overcook the chickpeas, they will turn out extremely crunchy, almost like a crouton. These can be great for snacking. For this meal, however, I like them just a little crisp. Bake longer or shorter to your desired level of crunch!
  5. When everything is done cooking, combine! Drizzle on your favorite dressing, a squeeze of lemon, or both!

Do you have any favorite meal preps or plant based dressing recipes you’d like to share? Drop a comment below, I’d love to try them!

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