NeighborhoodHub kitchen
Lemony chickpea bowls
A bright, filling bowl made from a handful of everyday ingredients.
~$1.78 per serving
What goes in
- Rice, dry¾ cup~$0.45
- Chickpeas, drained1 can (15 oz)~$1.00
- Cucumber½ large~$0.60
- Lemon1~$0.50
- Plain yogurt½ cup~$0.70
- Olive oil and cumin2 tsp oil, ½ tsp cumin~$0.30
Whole recipe estimate$3.55
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Cook the rice according to the package directions.
- 2
Pat chickpeas dry and cook with the oil and cumin in a skillet for 8 minutes, stirring occasionally.
- 3
Dice the cucumber. Mix yogurt with half the lemon juice and a tablespoon of water.
- 4
Divide rice and chickpeas into two bowls. Add cucumber, drizzle with yogurt sauce, and finish with the remaining lemon juice.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.