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Pecan Chickpea Crumble

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

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