Vegan One-Pot Chickpea Rice with Carrot Salad & Mint Sauce

Name: Vegan One-Pot Chickpea Rice with Carrot Salad & Mint Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large shallot or onion; 2 large garlic cloves; 1 cup (200g) long-grain rice (e.g. basmati); 1 can (14 oz) chickpeas (1½ cups drained); 1 tsp sweet paprika; ¼ tsp turmeric; ¾ tsp salt; 1 bay leaf; 2 cups (500ml) vegetable broth; 2 large carrots; 2 tbsp lime juice; Lime zest; 1 tsp maple syrup; ¼ tsp salt; Black pepper; ¾ cup (180g) soy yogurt, unsweetened; 8–10 fresh mint leaves; 1½ tbsp lime juice; ⅛–¼ tsp salt

This vegan one-pot spiced rice and chickpea dish is simple, satisfying, and packed with flavor. Turmeric rice with chickpeas, a crisp carrot salad, and a creamy mint yogurt sauce come together into an effortless everyday meal — on the table in under 30 minutes.

Vegan chickpea rice pot served with carrot salad and mint yogurt sauce on a plate

A few carrots. One can of chickpeas. Some rice. Soy yogurt and mint. Not exactly the ingredients you'd expect to make something spectacular.

But that's exactly the kind of recipe I love. The unassuming ones. The ones where you sit down at the table and wonder why you hadn't made this sooner.

While the rice and chickpeas bubble away on the stove, the carrots become a bright, tangy salad and a handful of mint leaves get stirred into yogurt. That really is all there is to it.

The result is one of those dishes that shows up on our table again and again: simple, budget-friendly, and genuinely filling.

Jump to:

Why You'll Love This Recipe
Ingredient Notes
Step-By-Step Instructions
Variations
FAQ
More Recipes With Rice
Recipe
Comments

Why You'll Love This Recipe

Simple & weeknight-ready: This one-pot chickpea rice dish uses just a handful of ingredients, all cooked together in one pot. The salad and sauce come together in minutes on the side.
Fresh meets hearty: Warmly spiced turmeric rice pairs beautifully with the bright, crisp carrot salad and a cooling mint yogurt sauce.
Great for meal prep: The rice and all the sides keep well stored separately in the fridge for 3–4 days.
Budget-friendly: Rice, chickpeas, and carrots are some of the most affordable pantry staples out there — and they make a truly satisfying, wholesome meal.

Vegan one-pot chickpea rice dish with carrot salad — overhead view of the complete meal

Ingredient Notes

Here's what you'll need for this simple vegetarian rice and chickpea dish:

Long-grain rice — I used basmati, but jasmine rice works too. Keep in mind: basmati stays fluffy and separate, while jasmine turns softer and stickier.
Chickpeas — They bring plant-based protein, fiber, and make this rice pot extra satisfying.
Shallot & garlic — These build a flavorful, aromatic base. A regular onion works just as well.
Sweet paprika & turmeric — They give the rice its beautiful golden color and warm flavor.
Carrots — Go for thick ones — they peel into gorgeous wide ribbons much more easily.
Lime — Adds brightness. Since you'll need some zest too, grab an organic lime.
Maple syrup — Just a touch to balance the carrot salad dressing.
Soy yogurt — Make sure it's unsweetened. Any other creamy vegan yogurt works if you need it soy-free.
Fresh mint — This is what makes the sauce so special. Don't skip it!

See recipe card for quantities.

Ingredients for vegan chickpea rice pot — basmati rice, chickpeas, carrots, lime and fresh mint on a surface

Step-By-Step Instructions

Diced shallot sautéing in a large pot with paprika and turmeric spices

Step 1: Sauté the onion in a large pot for about 4 minutes. Add the garlic and spices and cook for 1 more minute.

Basmati rice being stirred into the pot with chickpeas and vegetable broth

Step 2: Stir in the rice. Add the broth, chickpeas, and bay leaf. Bring to a boil, then reduce the heat and let simmer covered for 16 minutes, stirring occasionally.

Fluffy golden turmeric basmati rice with chickpeas fluffed with a fork after resting

Step 3: Remove the rice pot from heat and let it rest for 5 minutes. Then fluff it up with a fork.

Quick lime carrot ribbon salad with maple syrup dressing in a bowl

Step 4: Meanwhile, peel the carrots and use a vegetable peeler to shave them into wide ribbons. Toss with lime juice, lime zest, maple syrup, salt, and pepper.

Step 5: Finely chop the mint and stir into the yogurt with the remaining sauce ingredients.

Now it is time to assemble this simple vegan one pot meal.

Leftovers keep well stored separately in the fridge for about 3–4 days.

vegetarian one pot meal with turmeric rice and chickpeas, carrot slaw and yogurt sauce

Variations

You can easily adapt this simple vegan one pot rice and vegetables dish to your liking:

Add more vegetables: Toss in frozen peas or diced bell pepper along with the chickpeas, or stir in a handful of fresh spinach at the end.
Swap the herbs: Instead of mint, chopped parsley, cilantro, or dill all work beautifully in the sauce.
Try cucumber: Cucumber is a great swap for the carrots — it shaves into ribbons just as easily and tastes wonderful.

FAQ

Can I use brown rice?

Yes! Just increase the cooking time accordingly and adjust the amount of broth or liquid as needed.

Can I make the yogurt sauce without mint?

Absolutely. Parsley or dill work really well too.

Can I use other legumes instead of chickpeas?

Yes! White beans, kidney beans, or brown lentils are all great alternatives.

one pot rice recipe with chickpeas and carrot slaw

More Recipes With Rice

Looking for other rice and vegetables recipes like this? Try these:

Easy Vegan Lemongrass Curry

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I hope you’ll give this one-pot chickpea and rice recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐️ and tag me on instagram (#veggiejam) with your recreation.

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