Roasted Chickpea Burrito Bowl

540 ml No-salt-added chickpeas, drained and rinsed

0.50 cup Onions, diced

2 tbsp Olive oil

2 tsp Paprika

2 tsp Ground cumin

2 tsp Garlic powder

0.50 tsp Salt

0.50 tsp Black pepper

1.50 cups Brown rice, rinsed and drained

3 cups Water

1 Bell Pepper, any color, small diced

1 Head Lettuce, finely shredded

1 cup Cheese, grated

0.50 cup Salsa

Preheat oven to 400°F and line baking sheet with parchment paper or aluminum foil.

In a medium-sized bowl, toss together the chickpeas, onions, 1-tbsp. olive oil, half the paprika, half the cumin powder, half the garlic powder, salt and pepper. Arrange the chickpeas evenly on the baking sheet and roast in the oven for 30 minutes (stirring halfway through). The chickpeas should be crisp and tender in the inside.

Meanwhile, heat a medium-sized pot over medium heat. Once hot, add the remaining olive oil, paprika, cumin, garlic powder and the rice. Cook for 1 minute, and then add in the water. Cover the pot with a lid and bring to a boil. Reduce to a simmer, and let the rice cook for approximately 20 minutes or until all water is absorbed. Remove from the heat, and fluff with a fork.

To assemble the burrito bowls, divide the shredded lettuce, rice, roasted chickpeas, bell pepper, cheese and salsa into 4 separate bowls.

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Roasted Chickpea Burrito Bowl