Celery Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Celery Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this spiced chickpea bowl is the kind of meal that earns a permanent spot in your weekly rotation. Cumin, turmeric, smoked paprika, and ginger work together to give the roasted chickpeas and sweet potatoes a bold, earthy depth that makes every bite feel intentional. The trick to getting those chickpeas truly crispy is patting them completely dry before they hit the oven — a small step that makes a huge difference in texture. Everything gets layered over nutty brown rice and fresh greens, then finished with a silky tahini dressing that pulls the whole bowl together. Because every ingredient here is naturally free of celery and celery derivatives, there's no need to scrutinize labels or swap anything out — it just works as written. The tahini dressing comes together in minutes with lemon juice, garlic, and a little water to get it perfectly pourable. It's a wholesome, flavor-packed bowl that feels like restaurant food made right at your own stove.

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Ingredients

4 servings

For the bowl base

1 cup brown rice, rinsed

For the roasted chickpeas and sweet potatoes

2 cans (15 oz each) chickpeas, drained and rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–4 tbsp water, to thin
¼ tsp salt

For serving

4 cups baby spinach or arugula
¼ cup fresh parsley, roughly chopped (optional)
2 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
2
Cook the brown rice in a medium saucepan according to package directions, until tender and the water is absorbed, about 30–35 minutes. Remove from heat, fluff with a fork, and cover to keep warm.

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