🥗 Vegan Broccoli Slaw and Chickpea Rice

🕒 Time: 25–30 minutes

🍚 Serves: 3–4

🌱 Vegan | Gluten-Free | Nut-Free

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🛒 Ingredients

For the Rice Base:

• 1 cup uncooked rice (brown, jasmine, or basmati)
• 1½ cups water or vegetable broth
• 1 tsp olive oil
• ½ tsp turmeric (optional, for color and nutrition)
• Salt, to taste

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp olive oil
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt & pepper, to taste
• Optional: ½ tsp garlic powder or chili flakes

For the Broccoli Slaw:

• 2 cups broccoli slaw mix (store-bought or homemade: shredded broccoli stems, carrots, red cabbage)
• 2 tbsp lemon juice or apple cider vinegar
• 1 tbsp olive oil or tahini
• 1 tsp maple syrup
• Salt & pepper to taste
• Optional: 1 tsp Dijon mustard or a splash of soy sauce for umami

Optional Toppings:

• Sliced avocado
• Toasted sunflower seeds or pumpkin seeds
• Fresh herbs (parsley, cilantro)
• Lemon wedges

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👩‍🍳 Instructions

1. Cook the Rice

• Rinse rice and combine with water or broth, turmeric, and salt in a pot.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (or follow package instructions).
• Fluff with a fork when done.

2. Prepare the Chickpeas

• Heat olive oil in a skillet over medium heat.
• Add chickpeas and season with paprika, cumin, garlic powder (if using), salt, and pepper.
• Sauté for 5–7 minutes, until slightly crispy and golden. Set aside.

3. Toss the Broccoli Slaw

• In a bowl, mix broccoli slaw with lemon juice, olive oil or tahini, maple syrup, and seasonings.
• Toss well and let it sit for at least 5 minutes to soften slightly.

4. Assemble

• In a bowl or on a plate, layer:
  1. Fluffy rice
  2. Chickpeas
  3. Broccoli slaw
• Top with seeds, avocado, and herbs if desired.