Servings: 2

Time: 20 minutes



½ cup jasmine rice 

1 tablespoon extra-virgin olive oil 

2 cups chickpeas, cooked, rinsed, and patted dry 

1 tablespoon taco seasoning (see ingredients below) 

1 tablespoon coconut aminos 

2 cups baby spinach, chopped  

sea salt and black pepper (to taste) 


Taco Seasoning:

¼ cup onion powder 

1 tablespoon garlic powder 

2 tablespoons sea salt 

2 tablespoons chili powder 

1 tablespoon red pepper flakes 

1 tablespoon cumin 

2 teaspoons oregano 

1 tablespoon arrowroot powder 



  1. Cook the rice according to the package directions. 
  2. Heat the oil in a pan over medium heat. Add the chickpeas and cook for 3 to 5 minutes or until warmed through. 
  3. Add the taco seasoning and coconut aminos and stir to combine. Add the spinach and stir until wilted.  
  4. Season with salt and pepper, if needed. 
  5. Divide the cooked rice between plates and top with the spiced chickpeas. Enjoy! 



Refrigerate leftovers in an airtight container for up to 3 days.  

One serving is approximately 1 ¼ cups of spiced chickpeas and rice. 

Want additional toppings? Add avocado, cilantro, green onions, red pepper flakes, or hot sauce. You can substitute kale for spinach.