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Baby Green Chickpeas, Red Rice and Pickled Radish Bowl

Green baby chick pea and red rice bowl

Baby Green Chickpeas, Red Rice and Pickled Radish Bowl

February 5, 2018
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Green baby chick pea and red rice bowl

This wonderful buddha bowl was full of surprises as I combined these nutritious beans and paired it with red rice.  A bowl of baby green chickpeas, red rice, marinated daikon and shredded carrots with cilantro!  Extra healthy!

Sometimes, a simple solution to pick up your day is to eat high vibrational foods.  It doesn’t get higher than this.  It may be just the right amount of fuel you need to stay mentally alert and vibrant.   It’s considered one of my favorite “feel good” foods.

There was not much flavoring that was needed because the green chickpeas already had a lot of it.  It’s sweet, creamy, and crunchy when toasted.  First it has to be soaked and boiled before toasting.  Because it’s a long process for dried beans, I recommend making a large batch to have for the week for meal prepping.

This is how I cooked the beans today.  They were sauteed and toasted with garlic, coconut aminos, and sesame oil.  I could eat green chickpeas and red rice everyday.  It’s not only packed with protein, vitamin Bs and minerals but it’s delicious simply even without excessive flavoring.

Green Baby Chick Pea Bowls

Baby green chickpeas are the same as regular chickpeas but harvested earlier thus the greenish color.  They are sweeter and more buttery when green and actually contains more nutrients than the sister bean.  The pickled radish was quickly marinated and became a nice addition to the beans with just enough tartiness with the rice.  Adding a little salad of shredded carrots, red cabbage, sesame oil, vinegar and cilantro and you’ve got an amazing combination of fresh and delicious foods in one bowl.

I should mention that these baby chickpeas taste amazing in curries and salads and can be used to make chickpea crackers, etc.

Total Time:  50    Prep Time:   20 Minutes    Cooking Time:   45 Minutes     Serves:  4 People or More

Beans

After boiling the baby chick peas for 25 minutes, drain the water and toast them in a frying pan for 10 minutes with coconut oil and coconut aminos.

Rice

Boil the red rice in a sauce pan for 10 minutes then bring it down to a simmer for 7 minutes.

Cabbage and Carrot Salad

Shred the red cabbage and carrots and cut the cilantro.  Add sea salt and sesame oil and seeds.

Radish

Soak sliced daikon into vinegar and water.  Add sea salt to taste.

Ingredients:

2 cups of baby green chickpeas  (soaked for 6-8 hours)

4 cups of water for boiling the chickpeas

2 cloves of garlic

1 1/2 teaspoon of coconut oil

1 teaspoon of sesame seeds

2 tablespoons of coconut aminos

2 cups of red rice

1 sliced radish

2 shredded carrots

1 cup of shredded red cabbage

1 bunch of cilantro

1 tablespoon of rice wine vinegar

1 teaspoon of sea salt

4 lemon wedges

1 teaspoon of sesame seeds

Enjoy! For other healthy recipes go to the all-recipes page for easy recipes.  This post contains affiliate links.


Baby Green Chickpeas, Red Rice and Pickled Radish Bowl
 
Prep time
Cook time
Total time
 
A buddha bowl with all things delicious and healthy. Baby green chick peas with red rice, marinated daikon and shredded carrots and red cabbage salad.
Author:
Recipe type: Vegan
Cuisine: American
Serves: 4
Ingredients
  • 2 cups of baby green chickpeas  (soaked for 6-8 hours)
  • 4 cups of water for boiling the chickpeas
  • 2 cloves of garlic
  • 1½ teaspoon of coconut oil
  • 1 teaspoon of sesame seeds
  • 2 tablespoons of coconut aminos
  • 2 cups of red rice
  • 1 sliced radish
  • 2 shredded carrots
  • 1 cup of shredded red cabbage
  • 1 bunch of cilantro
  • 1 tablespoon of rice wine vinegar
  • 1 teaspoon of sea salt
  • 4 lemon wedges
  • 1 teaspoon of sesame seeds
Instructions
  1. Beans
  2. After boiling the baby chick peas for 25 minutes, drain the water and toast them in a frying pan for 10 minutes with coconut oil and coconut aminos.
  3. Rice
  4. Boil the red rice in a sauce pan for 10 minutes then bring it down to a simmer for 7 minutes.
  5. Cabbage and Carrot Salad
  6. Shred the red cabbage and carrots and cut the cilantro.  Add sea salt and sesame oil and seeds.
  7. Radish
  8. Soak sliced daikon into vinegar and water.  Add sea salt to taste.

 

 

 

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