Pantry Chili Crisp Rice Bowls with Crispy Chickpeas
Crispy chickpeas, fluffy rice, and cool cucumber meet a glossy chili crisp sauce in a fast pantry dinner.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (188 reviews)
INSPIRED BY
An original pantry bowl built around crisp chickpeas, leftover rice, cool cucumber, and a quick chili crisp sauce.
Story
I love a bowl that lets the pantry do the talking. The chickpeas get crunchy and savory, the cucumber keeps the rice from feeling heavy, and that little spoonful of chili crisp ties the whole thing together. It is the kind of dinner I can make while answering a question about homework or finding the missing lid to a container. Everyone gets to add their own extra sauce, which is always a good idea.
By Casey
Ingredients
- 3 cups cooked white or brown rice
- 1 (15 oz) can chickpeas, rinsed, drained, and patted dry
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt
- 1/2 English cucumber, diced
- 2 scallions, thinly sliced
- 2 tbsp chili crisp
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 small garlic clove, grated
- 1/4 cup plain Greek yogurt
Instructions
- Warm the rice according to the package directions and keep it covered while you make the toppings.
- Heat 1 tablespoon oil in a large skillet over medium-high heat, add the chickpeas and salt, and cook for 8 minutes until browned and crisp.
- Stir the chili crisp, soy sauce, honey, lime juice, and garlic in a small bowl until glossy.
- Toss the cucumber and scallions with the remaining oil and a pinch of salt in a separate bowl.
- Divide the warm rice among four bowls and spoon the chili crisp sauce over each serving.
- Top with crispy chickpeas, cucumber salad, and small dollops of yogurt, then serve right away.
Chef Tips
- Dry the chickpeas well so they brown instead of steaming.
- Use microwave rice when the pantry dinner needs to happen even faster.
- Add shredded rotisserie chicken or a fried egg if you want more protein.
- Keep extra chili crisp at the table for anyone who wants more heat.
Cook's Notes
- Pat chickpeas very dry before cooking.
- Warm rice first so serving stays quick.
- Add yogurt at the table for a cool contrast.