This Coconut Ginger Rice Bowl with Spicy Turkish Roasted Chickpeas and a drizzle of Garlic Yogurt sauce makes for one super delicious, healthy, and filling gluten-free vegan lunch or dinner!
Combine all Coconut Ginger Rice ingredients in a saucepan. Bring to a boil, cover, turn to low & simmer until done (in this case, the rice I used took 40 minutes).
Spicy Turkish Roasted Chickpeas
Preheat oven to 425°F. Line a cookie sheet with parchment paper. Set aside.
Combine cooked, rinsed, drained chickpeas (that have been patted dry) in a bowl with oil & spices. Toss to coat.
Place chickpeas on a parchment lined cookie sheet & bake for 30 minutes, or until desired crispiness is achieved, giving the pan a shake halfway through.
Garlic Yogurt Drizzle
Whisk all of the above ingredients together until smooth. Drizzle with a small spoon, or serve as a dipping sauce accompaniment.
Top off your bowl with a sprinkle of dried or fresh cilantro, then dig in!