Seaweed & Garlicky Chickpea Rice Bowl

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  • Seaweed and garlicky chickpea rice bowl ingredients

    The newest addition to the blends family at InHarvest.

  • Seaweed and garlicky chickpea rice bowl

    Roasted Pumpkin seeds and the crispy garbanzos are such a great addition to a recipe.

  • Seaweed and garlicky chickpea rice bowl

    The Nori with the lemon dressing adds such a great flavor, that this dish is hard to stop eating!


  • 2 1/4 c. water
  • 1, 7 1/2" x 8 1/4" sheet dried nori, finely shredded
  • 2 c. roasted chickpeas, chilled
  • 5 cloves garlic, roasted, sliced thin
  • 1 small head Napa cabbage, shredded
  • 2 c. bias-cut sugar snap peas
  • 1 t. ground cumin
  • 1 t. kosher salt
  • 1/2 t. ground black pepper
  • 1/4 c. freshly squeezed lemon juice
  • 1/4 c. sesame oil
  • 1/2 c. roasted pumpkin seeds
  • 1 c. bias-cut (lengthwise) scallions


  1. Bloom the nori in ¼ c. hot water and set aside.
  2. In a pot over high heat, bring 2 c. water to boil; stir in InHarvest Whole-Grain Brown Rice & Quinoa. Cook, covered, according to package directions.
  3. Add the bloomed nori to the cooked rice/quinoa blend and chill the mixture.
  4. In a large bowl place the chilled rice quinoa, chickpeas, garlic, cabbage and snap peas. Toss all ingredients gently.
  5. Add the cumin, salt, pepper and lemon juice; toss well. Drizzle the sesame oil and toss again. Sprinkle pumpkin seeds and scallion on top as garnish.

Recipe Yield: About 12 (1 c.) servings

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