Chickpeas with Pepper, Grains and Spinach

This recipe is a quick to prepare lunch or dinner dish and can easily be adapted to whatever vegetables you have to hand.

The chickpeas are a great protein to use if you follow a vegetarian or vegan diet and these could even be roasted in the oven for 10-12 minutes beforehand to add more flavour. They provide many nutrients that can boost bone health in particular, such as iron, calcium, magnesium, zinc and vitamin K, so these lovely tasting beans are a good choice if you are also avoiding dairy products.

Serves: 4 for lunch or 2 for main meal
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Category: Main Meals & Salads
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Chickpeas with Pepper, Grains and Spinach

250 Grams tin Chickpeas
1 Cup Quinoa - cooked
1 Cup Mixed Rice - cooked
1 tbsp Coconut Oil
1 lemon, juice and zest
2 Garlic Cloves, crushed
6 Spring Onions, finely chopped
1 Red Pepper, diced finely
1 Green Pepper, diced finely
1 bunch of Parsley
1/2 tsp Salt
4 large handfuls of Spinach


Steam the spinach in the water that is left on the leaves from washing and season with salt.

Heat the oil in a lidded frying pan and add the spring onion, garlic and peppers. Stir over a low heat until softened. Mix the lemon zest, rice and quinoa into the oil and heat thoroughly.

Tip the chickpeas on top of the rice mix and place the lid on for 5 minutes. You want to heat the chickpeas through but not mix them if you wish to serve the ingredients separately. Alternatively, just stir everything together until hot.

Serve the rice mix, chickpeas and spinach on plates, garnishing with parsley.

Recipe notes

Note: this would also make a lovely cold, lunch dish.

Nutrition facts

vegetarian Vegan

Per Serving

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