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. 


  • 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


  • 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.


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.