This Yum Yum Chickpea Bowl turns a can of chickpeas into a creamy, flavor-packed meal with a lighter Greek yogurt Yum Yum sauce. Smoky, sweet, tangy, creamy, and satisfying, it’s an easy no-fuss bowl with rice, crunchy vegetables, and eggs that’s perfect for hot summer days.
For more grain bowl recipes, try our chickpea shawarma bowl, Mediterranean rice bowl, or pico de gallo rice bowl.
Why you’ll love this Yum Yum Chickpea Rice Bowl!
The problem with most chickpea bowls isn’t the chickpeas. It’s that they’re often treated as an afterthought. Scattered over rice, topped with a sauce, and expected to carry the meal. Here, the chickpeas and Yum Yum sauce become the same component, creating a creamy, flavorful base that carries through every bite. 🥣
The sauce is a lighter version of the Japanese steakhouse classic, made with Greek yogurt, a little mayo, tomato paste, and smoked paprika. It’s smoky, sweet, tangy, and creamy, with enough richness to coat the chickpeas without feeling heavy. Instead of serving it as a dressing, we fold it directly into the chickpeas and mash some of them along the way. The result is a texture that’s more satisfying and cohesive than either ingredient would be on its own.
What surprised Louise and me was how little the bowl needed beyond that. Once the chickpeas were creamy and well-seasoned, all it took was rice, crunchy vegetables, and eggs to create contrast. 🌱✨
The result is a protein-rich vegetarian bowl with balanced flavors, contrasting textures, and everyday ingredients. It’s the kind of meal that works especially well on hot days when you want something substantial without spending much time at the stove.
P.S. For even more easy bowl ideas, try our spring roll bowl, tofu shawarma bowl, or black bean and rice bowl.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chickpeas: The foundation of this chickpea bowl. Canned chickpeas keep it quick, but cooked-from-scratch chickpeas work just as well. Black beans, white beans or butter beans are good alternatives for a creamier texture.
- Greek yogurt: Makes the Yum Yum sauce creamy while adding protein. Substitute plain non-dairy yogurt for a vegan version, or use low-fat Greek yogurt or Skyr for even more protein.
- Mayonnaise: Adds richness and helps create the classic Yum Yum sauce texture. Use vegan mayo if needed, or replace it with extra yogurt for a lighter bowl.
- Tomato paste: Brings color, sweetness, and depth. Ketchup works in a pinch, though the sauce will be slightly sweeter.
- Vinegar: Rice vinegar keeps the sauce mild and balanced. Apple cider vinegar or fresh lemon juice are excellent substitutes.
- Smoked paprika and garlic powder: Give the sauce its smoky, savory character. If you’re sensitive to garlic, simply omit the garlic powder or use a pinch of onion powder instead.
- Rice: Any cooked rice works in this rice bowl recipe. Try brown rice, quinoa, farro, or cauliflower rice.
- Eggs: Add extra protein and make this a more substantial vegetarian lunch idea. Swap in tofu, edamame, or your favorite protein instead.
- Cucumber, carrots, and green onions: Add freshness and crunch. Red cabbage, radishes, bell peppers, or snap peas are all great alternatives.
- Sesame oil: A small amount goes a long way. We stir it into the rice to add a nutty aroma that ties the whole bowl together. If you don’t have sesame oil, use olive oil, but you’ll lose some of the flavor that makes this bowl distinctive.
How to Yum Yum Chickpea Rice Bowl
Step 1: Cook the Rice
If you don’t already have cooked rice, prepare it according to the package instructions.
While the rice is still warm, stir in a teaspoon of vinegar and toasted sesame oil. The sesame oil adds a nutty aroma that ties all the flavors in this healthy rice bowl together. Set aside while you prepare the chickpeas.
Step 2: Make the Yum Yum Chickpeas
In a medium bowl, whisk together the Greek yogurt, mayonnaise, tomato paste, vinegar, maple syrup, smoked paprika, garlic powder, salt, and 1 tablespoon water until smooth and creamy.
Add the chickpeas and mash about half of them with a fork, leaving the rest whole for texture. Stir until the chickpeas are evenly coated in the sauce. If the mixture feels too thick, add another tablespoon of water.
This simple step transforms a can of chickpeas into a creamy filling for a high protein chickpea recipe.
Step 3: Build the Bowls
Divide the rice between two bowls. Spoon the Yum Yum chickpeas on top, then add the eggs, cucumber, carrots, and green onions.
Finish with a sprinkle of sesame seeds. Serve right away, or add sriracha, chili crisp, or avocado slices for extra flavor and texture.
Tips
- Mash only some of the chickpeas: Mash about half the chickpeas and leave the rest whole. This creates a creamier texture while still giving the bowl some bite.
- Season the rice: Don’t skip the rice vinegar and sesame oil. They add flavor to the base and help tie the whole bowl together.
- Adjust the sauce consistency: The Yum Yum sauce should be creamy enough to coat the chickpeas. Add a splash of water if it feels too thick.
- Use crunchy vegetables: Cucumber and carrots balance the creamy chickpeas. Red cabbage, radishes, or bell peppers work well too.
- Add more protein: Swap the eggs for crispy fried tofu or baked tofu, rotisserie chicken, grilled shrimp, edamame, tempeh, or your favorite protein. This is an easy way to turn the bowl into a more substantial meal.
- Meal prep smart: Store the rice, Yum Yum chickpeas, and vegetables in separate containers. Assemble just before serving for the best texture.
- Make it spicy: A drizzle of sriracha, chili crisp, or your favorite hot sauce pairs especially well with the sweet and tangy Yum Yum sauce.
- Use cold leftover rice: Day-old rice works beautifully in this bowl and makes the recipe even faster to put together.
- Taste before serving: Depending on your yogurt and vinegar, you may want an extra pinch of salt, a little more maple syrup, or another splash of vinegar to balance the flavors.
Frequently Asked Questions
Store the rice, Yum Yum chickpeas, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain the best texture. Assemble the bowl just before serving.
Yes. This recipe works well as a meal prep bowl because the chickpeas, rice, and vegetables can all be prepared ahead of time. For the freshest texture, store the vegetables separately and add them when serving.
Absolutely. Eggs pair well with the creamy chickpeas, but you can also use baked tofu, pan-fried tofu, grilled shrimp, rotisserie chicken, tempeh, or edamame. The Yum Yum sauce complements a wide variety of proteins.
Yes. Replace the Greek yogurt with your favorite plain non-dairy yogurt and use vegan mayonnaise. The sauce will still be creamy and flavorful.
Yes. Quinoa, farro, bulgur, barley, and brown rice all work well in this bowl. It’s an easy way to turn the recipe into a different protein-packed vegetarian dinner while adding variety.
Yes. In fact, the flavor improves after a few hours in the refrigerator as the chickpeas absorb the sauce. Give the mixture a quick stir before serving and add a splash of water if needed.
More Chickpea and Bean Recipes
- Mexican bean salad bowl
- Greek cauliflower bowl
- No cook chili bowl
- Cauliflower shawarma bowl
- Mediterranean bowl
- Chimichurri chickpea salad
- Chickpea cucumber salad
- Chickpea salad sandwich
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Yum Yum Chickpea Rice Bowl (With Greek Yogurt Sauce)
Ingredients
Yum Yum Chickpeas
- 1 can chickpeas 15 oz / 400 g can – or 1½ cups /230 g cooked chickpeas
- ½ cup 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 cooked rice
- 2 large eggs boiled/fried or your protein of choice
- 1 cup cucumber diced
- 1 cup carrot or red cabbage, shredded
- 1 green onion thinly sliced
- 1 teaspoon sesame oil + a pinch of sesame seeds – both optional
Instructions
- Cook the rice: If you don't already have cooked rice, cook it according to the package instructions. Once cooked, stir in 1 teaspoon sesame oil and 1 teaspoon of vinegar and set aside.
- 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 salt until 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.
- 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.
Notes
- 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).
- 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.
Nutrition
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