Fennel, Grapefruit & Crispy Chickpea Rice Bowl

This bright and refreshing bowl combines crisp fennel, juicy grapefruit, and crunchy chickpeas over fluffy rice. Light yet satisfying, it’s a vibrant, balanced plant-based meal full of fresh flavor.

Ingredients4 servings

Bowl

• 2 fennel bulbs, thinly sliced (fronds reserved and chopped)
• 2 cups cooked chickpeas, rinsed, drained and patted very dry
• 1 large grapefruit, skin removed and segments separated
• 1 cup spring lettuce
• 2 medium watermelon radishes, quartered and sliced
• 1 cup basmati rice, uncooked

Dressing

• 1/4 cup tahini
• 1 lemon, juiced
• 1 Tbsp olive oil
• 1 tsp dijon mustard
• 1/2 tsp cumin
• salt and pepper to taste

Directions

1

Preheat oven to 400°F. On a sheet pan, toss fennel and chickpeas with olive oil and salt and pepper to taste. Toss to coat then spread into a single layer. Transfer to preheated oven and bake 20-25 minutes, tossing halfway through, until fennel is golden and chickpeas are crispy.

2

Cook rice according to directions. In a small bowl, whisk tahini, lemon juice, olive oil, mustard, cumin, and salt and pepper to taste until smooth. Add 1 teaspoon of water at a time to thin to a pourable consistency, if needed.

3

Scoop rice into bowls. Top with lettuce, roasted fennel, crispy chickpeas, grapefruit segments and watermelon radishes. Drizzle with dressing and garnish with chopped fennel fronds (optional).

Note: Regular radishes work great too!

Happy cooking 🥰 ☀️