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–+ servings
Close-up of creamy chickpeas over rice with crisp vegetables.

Yum Yum Chickpea Rice Bowl (With Greek Yogurt Sauce)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Nico Pallotta

Yum Yum Chickpeas

  • 1 can chickpeas 15 oz / 400 g can – or 1½ cups /230 g cooked chickpeas
  • ½ cup (120 g) Greek yogurt or non-dairy yogurt
  • 1 tablespoon mayonnaise or vegan mayo
  • 1 tablespoon tomato paste
  • 1 tablespoon vinegar rice or apple cider
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or more to taste

For the Bowl

  • 1½ cups (225 g) cooked rice
  • 2 large eggs boiled/fried or your protein of choice
  • 1 cup (130 g) cucumber diced
  • 1 cup (130 g) carrot or red cabbage, shredded
  • 1 green onion thinly sliced
  • 1 teaspoon sesame oil + a pinch of sesame seeds – both optional

  • Cook the rice: If you don't already have cooked rice, cook it according to the package instructions. Once cooked, stir in the toasted sesame oil and set aside.
    Step 1 Freshly cooked rice being mixed with sesame oil
  • Make the Yum Yum chickpeas: Meanwhile, in a medium bowl, whisk together ½ cup Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon tomato paste, 1 tablespoon vinegar, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon saltuntil smooth.
    Add 1 can chickpeas (rinsed) and mash about half of them with a fork, leaving plenty of texture. Stir until evenly coated. Add another tablespoon of water if needed.
    Step 2 Chickpeas added to sauce and partially mashed with fork.
  • Assemble and serve: Divide the rice between two bowls. Top with the Yum Yum chickpeas, eggs or your protein of choice, cucumber, carrots, and green onions.
    Sprinkle with sesame seeds and serve immediately. Add sriracha, chili crisp, or avocado slices if desired.
    Step 3 Rice topped with chickpeas, eggs, cucumber, carrots, and onions.
Substitutions
  • Chickpeas → Black beans, white beans, or butter beans.
  • Greek yogurt → Plain non-dairy yogurt, low-fat Greek yogurt, or Skyr.
  • Mayonnaise → Vegan mayo or extra Greek yogurt.
  • Tomato paste → Ketchup (the sauce will be a little sweeter).
  • Rice vinegar → Apple cider vinegar or fresh lemon juice.
  • Garlic powder → Omit it or use a pinch of onion powder.
  • Rice → Brown rice, quinoa, farro, or cauliflower rice.
  • Eggs → Tofu, edamame, shrimp, rotisserie chicken, or your favorite protein.
  • Cucumber → Red cabbage, radishes, bell peppers, or snap peas.
  • Carrots → Shredded red cabbage, bell peppers, or radishes.
  • Green onions → Chives, red onion, or thinly sliced shallots.
  • Sesame oil → Olive oil (the bowl will have a milder flavor).
 
Tips
  • Mash half the chickpeas: Leave the rest whole for texture.
  • Season the rice: Rice vinegar and sesame oil make a big difference.
  • Thin the sauce if needed: Add a splash of water until creamy.
  • Keep it crunchy: Cucumber and carrots balance the creamy chickpeas.
  • Boost the protein: Add tofu, shrimp, chicken, edamame, or tempeh.
  • Use leftover rice: Day-old rice works great and saves time.
  • Add some heat: Sriracha or chili crisp pairs beautifully with the sauce.
  • Taste before serving: Adjust the salt, sweetness, or acidity to your liking.
  • Store components separately: Keep the rice, chickpeas, and vegetables in separate containers for up to 3 days.
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