⅛tspmustard powder(a little mustard can work in it's place)
salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cook rice per package instructions, which should take about 20 minutes.
While the rice simmers away towards fluffy perfection, start your chickpeas.
Toss 2 cups of chickpeas with olive oil [I use a chipotle or harissa blend typically // it adds another level of flavor to the dish!], lemon juice, and spices. Salt to taste. Cayenne will add some heat, smoked paprika will add [duh] smokiness, and regular paprika will add mild flavor if you're not a fan of cayenne. Pick your favorite and toss everything together until each chickpea is perfectly seasoned!
Roast at 400F for around 20-25 minutes until crunchy and golden.
If desired, you can roast your vegetables alongside the chickpeas for more of a rice bowl and less of a salad. Craving something raw and crunchy? Go the salad route and chop, slice, and shred your vegetables instead! Either will rock your socks and leftovers make awesome tacos or burritos!
Ready to eat? Fill your bowl with rice and top with your fresh from the oven chickpeas and chopped vegetables.
For the sauce, whisk together mayo, vinegar and spices and serve room temperature. If you fall in love right then and there, double the recipe and pour it on everrrrything! Warm yellow rice and sauteed vegetables drizzled with this sauce is pretty freaking amazing <3
Give each bowl a hearty drizzle of creamy curry sauce and grab a fork!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps and enjoy!