Description

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.

Scale

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: 241
Sugar: 2.5
Sodium: 391
Fat: 10.7
Carbohydrates: 31.6
Fiber: 5.3
Protein: 6.7
Cholesterol: 0