Roasted Chickpea Rice Bowls - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Choose your favorite mushrooms to make this dish your own. Oyster mushrooms and baby bellas will elevate this nutritious, filling dish into a special treat.


  • 1 c. brown rice, cooked
  • 1 (14 oz.) can chickpeas, rinsed and drained
  • 2 t. olive oil, divided
  • 1/2 t. paprika
  • a pinch of salt
  • 3 c. kale, chopped
  • 2 c.mushrooms, sliced
  • 1 med. onion, chopped
  • 2 garlic cloves, chopped
  • 1 T. lemon juice
  • 1 T. soy sauce


  1. Preheat oven to 400ºF.
  2. Mix together chickpeas, half of oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring halfway through. Remove from the oven and set aside.
  3. Heat remaining oil in a large skillet. Cook onion on medium heat until translucent.. Add mushrooms, kale and garlic. Cook until mushrooms release their liquid.
  4. Stir in chickpeas, cooked rice, lemon juice and soy sauce.
Nutritional analysis per serving: Calories 225; Total Fat 6g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 590mg (26% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 10% DV; Molybdenum 150% DV; Vitamin K 100% DV; Copper 70% DV.
Recipe by Guiding Stars at
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