Lemon Chickpea and Zucchini Rice Bowls
Roasted chickpeas and browned zucchini top spinach brown rice, finished with fresh lemon zest and juice, dried oregano and garlic powder. These vegan rice bowls make a satisfying lunch or dinner main course.
- brown rice
- chickpeas
- citrus dressing
- dinner
- grain bowl
- lemon
- lunch
- make-ahead
- plant-based
- rice bowl
- roasted vegetable bowl
- spinach
- Vegan
- zucchini
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger® Baby Spinach
Fresh spinach · 160 Gram
Estimated price
94%
Details
Zucchini
Zucchini · 600 Gram
Estimated price
88%
Details
Bush's Chickpeas 15.5 oz
Canned chickpeas · 600 Gram
Estimated price
78%
Details
Kroger® Long Grain Brown Rice
Dry long-grain brown rice · 1.5 Cup
Estimated price
60%
Details
Kroger® Fresh Lemons Bag
Fresh lemon · 3 Each
Estimated price
15%
Details
Private Selection® Mediterranean Oregano Leaves Shaker
Dried oregano · 2 Teaspoon
Estimated price
14%
Details
California Olive Ranch Medium 100% California Extra Virgin Olive Oil 25.4 fl oz
Olive oil · 4 Tablespoon
Estimated price
8%
Details
Kroger® Pure Ground Black Pepper Shaker
Ground black pepper · 0.5 Teaspoon
Estimated price
2%
Details
Kroger® Garlic Powder Shaker
Garlic powder · 1 Teaspoon
Estimated price
2%
Details
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
Fine salt · 1.5 Teaspoon
Estimated price
1%
Details
Tap water
Water · 3 Cup
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Water-3 cups
- Dry long-grain brown rice-1 1/2 cups
- Canned chickpeas-600 g
- Zucchini-600 g
- Fresh spinach-160 g
- Fresh lemon juice-1/4 cup
- Olive oil-1/4 cup
- Fresh lemon zest-2 teaspoons
- Dried oregano-2 teaspoons
- Fine salt-1 1/2 teaspoons
- Garlic powder-1 teaspoon
- Ground black pepper-1/2 teaspoon
Wash your hands with soap and water. Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Rinse the zucchini, lemon and spinach under running water, unless the spinach is labeled prewashed. Remove damaged areas and dry the produce. Trim the zucchini and cut it into 3/4-inch pieces. Roughly chop the spinach. Finely grate 2 teaspoons lemon zest, avoiding the white pith, then squeeze 1/4 cup juice.
Use a stable cutting board and keep fingertips clear while trimming and chopping.
Drain and rinse the chickpeas, measure 600 g drained weight, and pat them thoroughly dry with a clean kitchen towel. Rinse the rice in the strainer and drain.
Put the rice, 3 cups water and 1/2 teaspoon salt in the saucepan. Bring to a boil, cover and reduce the heat to low. Simmer gently for 40–45 minutes, until the rice is tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes.
Lift the lid away from your face to avoid steam and handle the boiling saucepan carefully.
While the rice cooks, toss the chickpeas in the mixing bowl with 2 tablespoons olive oil, 1 teaspoon oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Spread them in a single layer on one baking sheet. Roast for 30–35 minutes, shaking the sheet halfway through, until lightly browned with dry, slightly crisp exteriors.
Use oven mitts when handling the hot baking sheet.
In the same mixing bowl, toss the zucchini with 1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Spread it on the second baking sheet with space between the pieces. Put it in the oven about 10 minutes after the chickpeas. Roast for 20–25 minutes, turning once, until browned and tender. Swap the sheets between racks when turning the zucchini to encourage even browning.
Use oven mitts when handling or swapping the hot baking sheets.
In the small bowl, stir together the lemon zest, lemon juice, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt and all the black pepper.
After the rice has rested, fluff it and immediately fold in the chopped spinach. Cover for 3 minutes, until the spinach wilts, then stir to distribute it evenly.
Lift the lid away from your face to avoid steam.
Divide the spinach rice among four bowls. Top each with one-quarter of the chickpeas and zucchini. Stir the lemon dressing again, then divide the entire amount evenly among all four bowls. Serve warm.
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