If you've ever been tempted by those boxed rice pilaf mixes at the store, you're not alone. I used to grab them all the time! But once I realized how simple (and so much tastier!) homemade pilaf like chickpea rice can be, there was no going back.
Using a similar cooking method as my yellow Mediterranean rice and my spinach and dill rice, this rice recipe comes together on the stovetop in just 30 minutes with simple ingredients you probably already have. It’s light and fluffy with tender chickpeas and colorful vegetables. And it's incredibly easy to customize with your favorite veggies, spices, or fresh herbs.
Whether you're serving it as a satisfying vegan main dish or a flavorful side, this pilaf is sure to become a new favorite.
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Absolutely delicious. Very easy to make too. Definitely adding to my rotation. Thank you!
- Chiseche
Ingredients
- Olive oil – for sauteing and flavor
- Onion – use yellow, white, or red
- Fresh garlic – for aromatic depth
- Red bell pepper – or swap in green, yellow, or orange
- Long-grain white rice – like Jasmine, for the fluffiest results (see the recipe card notes for brown rice swaps)
- Cooked chickpeas – canned or homemade
- Fresh parsley – for a pop of brightness
- Salt and pepper – to taste
- Lemon wedges – a fresh squeeze ties everything together
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Amy's tip
Be sure to rinse the rice in a fine mesh strainer before cooking. This quick step removes excess starch and helps the rice cook up perfectly light and separate.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and saute until softened and slightly translucent.
- Stir in the minced garlic and diced red bell pepper, and cook for another minute.
- Add the rinsed rice to the pot and stir frequently for 2–3 minutes until the grains start to look translucent.
- Pour in the water and bring everything to a gentle simmer. Lower the heat, cover the pot, and let it cook undisturbed until the rice absorbs all the liquid and becomes tender.
- Remove the pot from the heat. Quickly add the chickpeas on top of the rice without stirring.
- Lay a clean kitchen towel over the pot, then replace the lid. Let it sit for 5–10 minutes to steam.
- Fluff the mixture gently with a fork, fold in the chopped parsley, and season with salt and pepper to taste. Serve with lemon wedges for a fresh, zesty finish.
Serving suggestions
This chickpea rice pilaf pairs beautifully with:
- Fresh salads like cherry tomato and onion salad
- Roasted cremini mushrooms with pine nuts and parsley
- Vegan baked pesto tofu or marinated grilled tempeh
- Or enjoy it simply with a dollop of vegan garlic herb yogurt sauce!
More vegan rice recipes
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Love and Veggies,
Amy
📋 Recipe
Chickpea Rice Pilaf (Easy, Light and Fluffy!)
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Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup onion, diced small
- 2 cloves garlic, minced
- 1 red bell pepper, diced small
- 1½ cups long-grain white rice*, such as Jasmine, rinsed
- 2¼ cups water
- 15 ounces chickpeas, (1½ cups) rinsed and drained
- 2 Tablespoons fresh parsley, chopped
- salt and pepper, to taste
- lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and saute until softened and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onion
- Next add the garlic and red bell pepper and saute for a minute more.2 cloves garlic, 1 red bell pepper
- Then add the rice to the vegetable mixture. Stir frequently for a couple of minutes until the rice starts to look translucent.1½ cups long-grain white rice*
- Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.2¼ cups water
- Remove the pot from the heat. Lift up the lid and add the chickpeas on top of the rice. Do not stir.15 ounces chickpeas
- Lay a clean dish towel over the top of the pot. Replace the lid on top of the towel and allow the rice and chickpeas to steam for 5 to 10 minutes.
- Fluff the rice with a fork and fold in the parsley. Taste and add salt and pepper, as needed. Serve with lemon wedges.2 Tablespoons fresh parsley, salt and pepper, lemon wedges
Notes
Nutrition
Nutritional information is an estimation only.
Elizabeth says
To up the protein I would use quinoa in place of the rice.
Ellie says
For more flavor, I would use vegetable or vegan chicken stock instead of water. For a more mediterranean flavor, add a teaspoon of tumeric and cumin to the veggies and rice before adding the liquid.
chiseche says
absolutely delicious. very easy to make too. definitely adding to my rotation. thank you
Amy Katz says
This is wonderful to hear, Chiseche! I appreciate you coming back to leave a comment. 🙂
Jen King says
I love how easy and customizable this dish is, and that it can be either a main dish or a side. Delicious!
Movy says
Made this tonight and it was really too bland ! So I've added some Cumin lime not lemon, paprika and a fee other stuff to make it good.