---
title: Baked Rice and Chickpeas with Creamy Herb Dressing
servings: 4
course: main
source:
  name: Rainbow Plant Life Saucy Herby Meal Plan 1
  author: Nisha Vora
prep time: 20 minutes
cook time: 10 minutes
diet: Vegan
nutrition:
  calories: 683 kcal
  fat: 21 g
  carbohydrates: 104 g
  sugar: 7 g
  protein: 19 g
  fiber: 14 g
  sodium: 727 mg
tags: [main, rice, chickpeas, herb, vegan, meal-prep]
---

Gather: @white jasmine rice{1.5%cup}(see Note 1), @bay leaves{2}, @Kosher salt and freshly cracked black pepper, @vegetable broth{2.12%cup}(see Note 2), @chickpeas{2}(15-ounce / 425g), @small bunch cilantro of cilantro leaves and tender stems{30-40%g}(see Note 3), @extra virgin olive oil{3%tbsp}. For the carrot slaw: @medium carrots{4}, @medium lime{1}(zested and juiced), @pure maple syrup{2%tsp}, @./components/Creamy Mint-Cilantro Dressing{0.67%cup}(from meal prep). For the for serving:: @Flaky sea salt{}(as needed).

Arrange a rack in the middle of the oven and preheat to 475ºF / 245ºC.

In a 13x9” (3.3 L) baking dish or similar casserole-style pan, add the rice, bay leaves, 1/2 tsp kosher salt, and a generous amount of pepper.

Add the broth to a microwave-safe jar or bowl. Heat for ~{3-4%minutes}, or until very hot and near boiling. Or, heat in a saucepan on the stove until boiling.

Meanwhile, drain and rinse the chickpeas, and chop off any tough stems from the cilantro.

Pour the hot broth on top of the rice. Now, add the chickpeas and olive oil and stir to combine. Arrange the cilantro sprigs on top. Cover the pan tightly with foil (or with a lid, if the pan has an oven-safe one).

Bake in the oven for ~{18%minutes}, or until the liquid is absorbed and the rice is tender.

While the rice bakes, make the Carrot Slaw and prepare your side salad, if you’re making one. Carrot Slaw: Either use a julienne peeler to julienne the carrots, a box grater to grate the carrots, or a Y-shaped peeler to ribbon the carrots. Transfer the carrots to a bowl. Add the lime zest, 1 tbsp of lime juice, the maple syrup, 1/4 tsp kosher salt, and pepper to taste. Toss well. Taste, adding more lime juice or salt as desired.

After 18 minutes, remove the dish from the oven and taste, ensuring the rice is tender. Discard the bay leaves and cilantro (or leave the cilantro if you prefer). If you have time, rest the dish for ~{10%minutes} to allow flavors to meld together.

Serve the baked rice and chickpeas in bowls. Drizzle each with the Creamy Mint-Cilantro Dressing, then top with the Carrot Slaw. Taste, adding a pinch of flaky sea salt if desired. Serve with your side salad, if you made one.

> If using basmati rice instead of the jasmine rice, the rice may need a few extra minutes in the oven.
> To store leftover vegetable broth, check out the How to Store Leftover Ingredients guide.
> If you have any mint sprigs, feel free to add some chopped mint leaves with the cilantro in step 5.
> No-oven option: Cook your white rice using a rice cooker, Instant Pot, or saucepan. Heat up a frying pan over medium heat with a glug of olive oil; toss the chickpeas to coat in the oil, and season with salt and pepper. Once warm, transfer to a bowl. Assemble the dish with warm rice and chickpeas. Finish with the dressing and Carrot Slaw.
> Storage: Store the baked rice and chickpeas and Carrot Slaw separately in the fridge for about 3 to 4 days. If needed, stir in a splash of water and/or a squeeze of lemon juice to liven the flavors. To reheat the rice and chickpeas, add to a microwave-safe bowl, toss in a couple of ice cubes, cover, and microwave until heated through. (The ice helps steam the rice and keeps it tender.) Top with dressing and Carrot Slaw right before serving.
> Storage: Got more leftovers? The Creamy Mint-Cilantro Dressing is freezer-friendly for about one month. Thaw in the fridge, then re-blend before using. Taste, adding more lemon juice as needed.
> Nutrition boost: Add in some broccoli sprouts or finely grated red cabbage to the Carrot Slaw. For more protein, sprinkle the finished dish with hemp seeds and pepitas, or supplement with cooked lentils or chopped pre-baked tofu (either store-bought, or homemade baked tofu)