---
title: Vegan Turkish-Spiced Chickpea Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-turkish-spiced-chickpea-bowls-6998bade726255bc327a5e84
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Sesame
  - Tree Nuts
tags:
  - Veggie
  - Vegan
  - Mediterranean
rating: 4.5
rating_count: 292
source_chef: Recipe Development Team
nutrition:
  calories: 840
  protein: 21
  fat: 36
  saturated fat: 4
  carbohydrates: 110
  sugar: 29
  fiber: 13
  sodium: 910
  potassium: 890
  calcium: 130
  iron: 4.7
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/vegan-turkish-spiced-chickpea-bowls.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Zest and quarter @lemon{2%unit}; set aside. Halve, peel, and cut @red onion{2%unit} into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate @garlic{2%clove}. Roughly chop @pistachios{1%oz} and @dates{3%oz}. Halve @grape tomatoes{8%oz} lengthwise. Drain and rinse @chickpeas{2%unit}; pat very dry with paper towels. Finely chop @parsley{¼%oz} and @chives{¼%oz}. In a #small bowl, combine dates with juice from one lemon wedge (two wedges for 4).

Heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add the minced @onion{1%unit} (half the total or all), garlic, half the @pistachios (save rest for serving), half the @turkish spice blend{2%tbsp}, and a pinch of @salt{}. Cook, stirring, ~{1%minute}. Stir in @basmati rice{1%cup} and ¾ cup water (1½ cups for 4 servings), @veggie stock concentrate{2%unit}, and a big pinch of salt{}. Bring to a boil, then cover, reduce to a low simmer, and cook until rice is tender, ~{15%minutes} to ~{18%minutes}. Keep covered off heat until ready to use in Step 5.

Meanwhile, toss onion wedges, tomatoes, and chickpeas on a #baking sheet{} with a large drizzle of @olive oil{4%tbsp}, remaining @turkish spice blend{2%tbsp}, a few pinches of @salt{}, and @black pepper{}. (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping halfway.) Roast on top rack, tossing halfway, until veggies are lightly charred and chickpeas are crispy, ~{18%minutes} to ~{20%minutes}.

While everything roasts, in a #small bowl{}, combine @hummus{8%tbsp}, half the @parsley{} and @chives{}, 2 tbsp olive oil, and juice from one lemon wedge (two for 4). Season with @salt{} and @black pepper{}. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff @basmati rice with a fork; stir in dates and their pickling liquid, remaining @parsley{} and @chives{}. Season with @salt{} and @black pepper{}. Toss the veggies and chickpeas with @lemon zest1 lemon.

Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with the hummus sauce to taste. Garnish with remaining @pistachios{1%oz} and a squeeze of lemon juice. Serve with remaining lemon wedges on the side.