Chickpea & Cabbage Bowl

Chickpea & Cabbage Bowl

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Quick-pickled cabbage joins forces with whole grains and beans. A tahini dressing gives the dish a Middle Eastern flavor.

  • 3/4 Cup White Vinegar
  • 2 Teaspoons Sugar
  • 2 Cups Shredded Red Cabbage
  • 2 Cups Cooked Brown Rice
  • 1 Head Broccoli (Cut Into Florets)
  • 1 Cup Shredded Carrots
  • 2 Cups Cooked Chickpeas (Drained)
  • 1 Seedless Cucumber (Sliced)
  • 1/2 Pint Grape Tomatoes (Halved)
  • 1/4 Cup Tahini
  • 3 Tablespoons Lemon Juice
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Cup Water
  1. In microwave-safe bowl combine vinegar and sugar. Stir in cabbage. Cover and microwave 1 minute. Let stand.
  2. Cook rice according to package directions.
  3. In small-size bowl whisk together tahini, lemon juice, cumin, and 1/4 cup water.
  4. Drain cabbage. In large-size bowl combine cabbage, rice, broccoli, carrots, chickpeas, cucumber, and tomatoes.
  5. Divide among 4 bowls. Drizzle with dressing.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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