Vegan One-Pot Chickpea Rice with Carrot Salad & Mint Sauce
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.
- Total Time30 min
- Yield2-3 servings 1x
Ingredients
Scale
For the Rice Pot
- 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
For the Carrot Salad
- 2 large carrots
- 2 tbsp lime juice
- Lime zest
- 1 tsp maple syrup
- ¼ tsp salt
- Black pepper
For the Mint Yogurt Sauce
- ¾ cup (180g) soy yogurt, unsweetened
- 8–10 fresh mint leaves
- 1½ tbsp lime juice
- ⅛–¼ tsp salt
Instructions
- Dice or thinly slice the onion. Finely mince the garlic.
- Make the rice pot: Sauté the onion in a large pot for about 4 minutes. Add the garlic and spices and cook for 1 more minute.
- 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.
- Remove from heat and let rest for 5 minutes. Fluff with a fork.
- Make the carrot salad: 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.
- Make the mint yogurt sauce: Finely chop the mint leaves and stir together with the remaining sauce ingredients.
- Serve: Divide the rice into bowls and top with the carrot salad and mint yogurt sauce.
Notes
Storage: Leftovers keep well stored separately in the fridge for about 3–4 days.
- Prep Time: 5 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1 of 3 servings
- Calories: 325.7 kcal
- Sugar: 10.3 g
- Fat: 5.4 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.8 g
- Carbohydrates: 50.2 g
- Fiber: 10.6 g
- Protein: 12.8 g