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Chickpea and Mushroom Cauliflower Rice

Chickpea and Mushroom Cauliflower Rice

Recipe Details

x 4 servings
Duration: 50 minutes


Quantity Ingredient
1 1/2 cp
Chickpeas drained
2 cp
Mixed Mushrooms cleaned and quartered
2 tbsp
Olive Oil
1 1/2 tsp
Ground Cumin
1 tsp
Chili Powder
1 tsp
1 lg
Cauliflower chopped into florets
1 cp
Freshly Ground Black Pepper


  1. Preheat the oven to 400°F.
  2. Toss the chickpeas with the olive oil, spices, salt and some freshly ground black pepper to taste in a large bowl.
  3. Spread out on a rimmed baking sheet. Add the mushrooms to the remaining olive oil mixture in the bowl and toss well. Set aside until needed.

  4. Roast the chickpeas until dry to the touch and colored, about 30-40 minutes; add the mushrooms to the sheet after the chickpeas have been roasting for about 15 minutes.
  5. In the meantime, grate the cauliflower into large grain-sized pieces using a box grater.
  6. Blanch in a large saucepan of salted, boiling water for 2 minutes. Drain and refresh immediately in a bowl of iced water.
  7. Drain again and spread out over sheets of paper towels. Pat the top of the cauliflower rice with more paper towels until thoroughly dried.
  8. Remove the chickpeas and mushrooms from the oven when ready. Toss in a large bowl with the cauliflower rice and arugula.
  9. Divide between bowls before serving.
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