Steamed rice with lemon juice and chikpeas, it’s so refreshing and very simple to make! This lemon chickpea rice is very convenient for those last-minute meals and goes well with fish, poultry, beef, pork or even beans. I really loved the flavors of this rice!
For this dish, I think basmati is the best rice to use for; it doesn’t get sticky. But if you don’t have basmati, jasmine or any long grain rice is fine too. Vegan chickpea lemon rice is happily gluten-free, egg free and dairy free.
2 Tbsp. vegetable oil
2 cups of uncooked basmati/jasmine rice
3 cups water
1 Tbsp. lemon juice
1 cup of Chickpeas ( boiled)
- In a medium saucepan set over medium heat, melt together the olive oil . Add the rice and stir to coat with oil. Cook, stirring frequently, for 2 to 3 minutes, until the rice is toasted.
- Add the water. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce the heat to low, place the lid on the pot, and cook at a gentle simmer.3.
- Remove the pot from the heat, leave it covered, and allow to stand for 5 minutes. Fluff the rice with a fork, stir in the lemon juice and chickpeas , and serve immediately, garnishing with additional parsley or cilantro if desired.