Pecan Chickpea Crumble
This crumble is one of my favorite items to use in place of meat. The crumble is great with a myriad of spices + herbs and perfect for topping salads, grain bowls, or even nachos.
Servings 2 servings
Calories 241kcal
Ingredients
- 1/2 cup cooked short-grain brown rice
- 1/2 cup cooked chickpeas drained and rinsed if using canned
- 1/4 cup toasted pecans see note
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal.
- Heat a skillet over medium low heat and add olive oil follow by mixture. Stirring occasionally, heat mixture until hot and fragrant, 4-6 minutes.
Notes
Tips & Tricks: I like to lightly toast pecans in a dry skillet. Add the nuts to the skillet over medium-low heat. Shake the pan and let the pecans toast until fragrant.
You could make this sauce ahead of time and assemble when ready to eat.
Stock up: get the pantry ingredients you will need: Chickpeas, Rice, Pecans
Nutrition: see the information.
Nutrition
Calories: 241kcal | Carbohydrates: 31.6g | Protein: 6.7g | Fat: 10.7g | Sodium: 391mg | Fiber: 5.3g | Sugar: 2.5g