Go Back
Close up of Mediterranean Rice and Beans showing golden-brown chickpeas and vibrant green herbs in a white bowl.

Mediterranean Rice and Beans: The Ultimate 20-Minute Healthy Power Bowl

This Mediterranean Rice and Beans recipe features fluffy long-grain rice, crispy golden-brown chickpeas, and a mountain of fresh dill and parsley. A healthy, 20-minute vegan meal that is perfect for easy weeknight dinners and meal prep.
Print Recipe Pin for Later
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 cup (185g) Long-grain white rice Basmati or Jasmine preferred
  • 2 cups (480ml) Water or vegetable broth
  • 1 can (425g) Chickpeas Drained, rinsed, and patted dry
  • 3 tbsp (45ml) Extra virgin olive oil Divided use
  • 1/2 cup (30g) Fresh parsley Finely chopped
  • 1/4 cup (15g) Fresh dill Finely chopped
  • 1 tsp (5g) Sea salt flakes
  • 1 whole Lemon Cut into wedges

Equipment

  • 1 Medium Pot with Lid For steaming rice
  • 1 Skillet For browning chickpeas

Method
 

Cook the Grains
  1. Rinse rice until water runs clear. Combine with water/broth in a pot. Bring to a boil, then simmer covered on low for 15-18 minutes. Let sit for 5 minutes off heat.
Sauté Chickpeas
  1. Heat 1 tbsp olive oil in a skillet. Add dry chickpeas and a pinch of salt. Sauté for 5-7 minutes until golden-brown and slightly crisp.
Assembly
  1. Place fluffy rice in a shallow bowl. Top with chickpeas and chopped herbs. Drizzle with remaining olive oil, sprinkle with sea salt flakes, and serve with lemon wedges.

Notes

Always pat chickpeas dry with a paper towel before sautéing to ensure a crispy texture.
Use fresh herbs only; dried herbs will not provide the same visual or flavor profile.