Persian Rice and Chickpea Bowl


  • 1 cup white or brown basmati rice (cook according to package directions
  • 1 pinch saffron strands (optional)
  • 1 cup canned chickpeas drained and rinsed
  • ½ cup roma tomatoes chopped
  • Garlic salt to taste
  • 8 tbsp vegan ranch dressing 
  • Parsley for garnish
  • Green onions chopped for garnish


Cook rice according to package direction and add a pinch of saffron to the water and rice before cooking, if using.  While the rice cooks, drain the chickpeas, and chop the tomatoes, onions, and parsley.  Once the rice is done cooking add it to a bowl and add the chickpeas, tomatoes, onion, and parsley. Season with garlic salt to taste and dress with ranch just before serving.


Makes 2 servings

Nutrition Info

Cal per serving (half the recipe is one serving):

485 (when made dressed with ranch that has been made with ¼ cup cashews instead of ½ cup



14.4 grams



88.2 grams



6.2 grams



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