These warm, hearty Mediterranean-style bowls combine golden seared sumac chicken, crispy roasted chickpeas and red onion, and fragrant basmati rice. Everything gets finished with a bright, creamy lemon-herb hummus drizzle and a sprinkle of fresh parsley for a fresh, zesty bite.
Why You’ll Love This Recipe
Big flavor with minimal effort: sumac, lemon, and garlic make everything taste vibrant.
Great texture contrast: tender rice and chicken with crunchy roasted chickpeas and lightly charred onion.
A sauce that ties it all together: hummus + lemon + herbs turns into a quick, creamy drizzle.
Meal-prep friendly: components store well and reheat easily for lunch the next day.
Flexible: easy to add extra veggies or swap grains based on what you have.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For 2 servings:
Chickpeas: 1 can (about 15 oz / 425 g), drained and rinsed
Red onion: 1 medium, cut into 1/2-inch-thick wedges
Garlic powder: 1 teaspoon, divided
Basmati rice (dry): 1/2 cup
Chicken stock concentrate: 1 tablespoon (or 1 small packet, about 1 oz / 28 g)
Chicken breast strips: 10 ounces (about 280 g)
Sumac: 1 teaspoon, divided
Fresh parsley: 1/4 ounce (about 1/4 cup finely chopped), divided
Lemon: 1 large, zested and cut into wedges
Hummus: 4 tablespoons (1/4 cup)
Not included but needed:
Olive oil: 2 teaspoons, plus 1 teaspoon for the sauce
Salt: 1 teaspoon total (divided), plus more to taste
Black pepper: 1/2 teaspoon total (divided), plus more to taste
Directions
Preheat and prep
Heat the oven to 425°F (220°C). Drain and rinse the chickpeas, then dry them very well with paper towels. Cut the red onion into 1/2-inch-thick wedges.
Roast the chickpeas and onion
On a baking sheet, toss chickpeas and onion with 2 teaspoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast on the top rack for 18–20 minutes, tossing halfway through, until chickpeas are crisp and onion is tender with light charring.
Cook the rice
In a small pot over medium-high heat, warm 1 teaspoon neutral cooking oil. Add the basmati rice and stir for 30 seconds. Add chicken stock concentrate and 3/4 cup water. Bring to a boil, then cover and reduce heat to low. Simmer 15–18 minutes until the rice is tender. Remove from heat and keep covered.
Season and cook the chicken
Pat chicken dry and cut into bite-size pieces if needed. Season with 1/2 teaspoon sumac, the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 1 teaspoon neutral cooking oil in a large pan over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until browned and cooked through (165°F / 74°C internal temperature). Transfer to a plate.
Make the lemon-herb hummus sauce
Finely chop the parsley. Zest the lemon, then cut into wedges.
In a small bowl, stir together hummus, 2 teaspoons water, 1 teaspoon olive oil, 1 tablespoon chopped parsley (save the rest for garnish), 1/4 teaspoon lemon zest, and 1 tablespoon lemon juice (about 1–2 wedges). Add a pinch of salt and pepper to taste.
Assemble the bowls
Fluff the rice with a fork and stir in the cooked chicken. Taste and season with salt and pepper as needed.
Divide chicken rice between two bowls. Top with roasted chickpeas and onion. Drizzle with hummus sauce and finish with remaining parsley. Serve with extra lemon wedges for squeezing.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations:
Add fresh crunch: top with diced cucumber and tomato, or thinly sliced radish.
Make it creamier: stir 2–3 tablespoons water into the hummus sauce for a looser drizzle, or add a spoonful of plain yogurt-style alternative if you like extra tang.
Swap the grain: use quinoa, couscous, or brown rice (adjust cook time as needed).
Vegetarian option: skip the chicken and add extra chickpeas or roasted cauliflower; season with the full teaspoon of sumac.
More heat: add a pinch of crushed red pepper to the chicken seasoning or sauce.
Storage/Reheating
Storage: Keep rice + chicken in one airtight container and roasted chickpeas + onion in another for best texture. Store the hummus sauce separately. Refrigerate up to 3 days.
Reheating:
Microwave: Reheat rice and chicken in 30–45 second bursts, stirring between, until hot.
Stovetop: Warm rice and chicken with a splash of water over medium-low heat.
Chickpeas and onion: For crispiness, reheat in a 400°F (205°C) oven for 5–7 minutes or in a dry pan for a few minutes.
Sauce tip: Stir sauce before serving. If it thickens in the fridge, loosen with 1–2 teaspoons water and a squeeze of lemon.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs work well and stay juicy. Cut into bite-size pieces and cook until they reach 165°F (74°C).
What does sumac taste like?
Sumac is tangy and lemony with a slightly fruity, earthy note. It adds brightness without needing extra acidity.
How do I keep chickpeas from getting soft in the oven?
Dry them thoroughly before roasting and avoid overcrowding the baking sheet. More space helps them crisp up instead of steaming.
Can I make this bowl ahead of time?
Yes. Prep the rice and chicken, roast the chickpeas and onion, and mix the sauce. Store separately and assemble after reheating.
What can I use if I don’t have sumac?
A mix of 1/2 teaspoon lemon zest plus 1/2 teaspoon paprika (or a pinch of ground coriander) gives a similar bright, warm vibe.
Is there a way to make the sauce thinner for drizzling?
Add extra water 1 teaspoon at a time, and a little more lemon juice, until it reaches your preferred consistency.
Can I cook the chickpeas in an air fryer?
Yes. Air fry at 390°F (200°C) for about 10–14 minutes, shaking halfway, until crisp. Roast onion separately in the oven or air fryer basket if it fits.
How do I prevent the chicken from drying out?
Don’t overcook it, and keep the pan hot enough to sear quickly. Cutting into even pieces also helps everything finish at the same time.
What extra vegetables go well in these bowls?
Cucumber, tomato, roasted zucchini, roasted bell peppers, or a handful of greens added at the end are all great choices.
Can I make this recipe gluten-free?
Yes, as written it can be gluten-free, but double-check the chicken stock concentrate and hummus labels to ensure they’re certified gluten-free.
Conclusion
Garlicky sumac chicken and chickpea bowls are a satisfying mix of warm spices, bright lemon, and creamy hummus sauce, with crispy roasted chickpeas adding the perfect crunch. Once you try this bowl-style dinner, it’s easy to remix with different grains, extra vegetables, or a bigger batch for meal prep.
1/2 teaspoon black pepper, divided (plus more to taste)
Instructions
Preheat oven to 425°F (220°C). Drain and dry chickpeas. Cut red onion into wedges.
On a baking sheet, toss chickpeas and onion with 2 tsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 18–20 minutes, tossing halfway, until crispy and lightly charred.
Heat 1 tsp neutral oil in a small pot over medium-high heat. Add rice and stir 30 seconds. Add stock concentrate and 3/4 cup water. Bring to a boil, then cover and simmer on low for 15–18 minutes. Remove from heat and keep covered.
Pat chicken dry and cut into bite-size pieces if needed. Season with 1/2 tsp sumac, remaining 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
Heat 1 tsp neutral oil in a large pan over medium-high. Cook chicken in a single layer for 4–6 minutes, stirring occasionally, until browned and cooked through (165°F / 74°C). Set aside.
Finely chop parsley. Zest lemon and cut into wedges. In a small bowl, mix hummus, 2 tsp water, 1 tsp olive oil, 1 tbsp chopped parsley, 1/4 tsp lemon zest, and 1 tbsp lemon juice. Add salt and pepper to taste.
Fluff rice with a fork and stir in cooked chicken. Season to taste.
Divide chicken rice into 2 bowls. Top with roasted chickpeas and onion. Drizzle with hummus sauce and garnish with remaining parsley. Serve with lemon wedges.
Notes
Dry chickpeas thoroughly before roasting for maximum crispiness.
Use boneless chicken thighs for a juicier alternative.
The hummus sauce can be made up to 5 days ahead.
Store rice and chicken separately from roasted vegetables and sauce for best texture when reheating.
Thin the sauce with a little extra water or lemon juice as needed.
