SUMMER CHICKPEA BOWL

INGREDIENTS

Ingredients are also listed in the recipe itself

• 2 cups of jasmine rice

• Two 15oz. cans of chickpeas

• 2 zucchinis and/or summer squash

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of onion powder

• 1 tablespoon of olive oil

• 1 cup plain vegan yogurt

• 1/4 cup plain vegan cream cheese

• 1 tablespoon vegan mayo

• 1 small cucumber

• 1/2 teaspoon pickle juice

• 1 tablespoon of chopped dill

Optional

• Pickled red onions (white vinegar, red onion, sugar, salt) and hummus

RECIPE - SERVES 2-4

Note: If you're making the pickled red onions, those need to be made in advance. In a small saucepan, heat 1 cup of white vinegar, 1 cup of water, 2 1/4 teaspoons of sugar, and 1 1/4 teaspoon of salt until dissolved. Chop red onions and place in a jar or bowl, pour liquid over top and refrigerate for at least 4 hours.

1. Cook 2 cups of jasmine rice according to package instructions or in a rice cooker (could also use instant rice packets instead).

2. Preheat oven to 425 degrees Fahrenheit.

3. Drain and rinse two 15oz. cans of chickpeas, and rinse and chop 2 zucchinis or summer squashes (really any veggie will work).

4. Coat chickpeas and veggies in 1 tablespoon of olive oil , and 1/4 teaspoon each of salt, pepper, garlic powder, and onion powder, before baking in the oven for 20-25 minutes.

5. In a small bowl mix together 1 cup of plain vegan yogurt, 1/4 cup of vegan cream cheese, 1 tablespoon of mayo, 1 finely chopped cucumber, 1 teaspoon of pickle juice, 1 tablespoon of finely chopped fresh dill, and 1/4 teaspoon each of salt, pepper, onion powder, and garlic powder (this is our yogurt dill sauce).

6. Once chickpeas and rice have finished cooking, combine rice, chickpeas/veggies, and sauce on a plate and serve with any optional toppings you may want.