Mexican Smashed Chickpea & Garlic Rice
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Mexican Smashed Chickpea & Garlic Rice

Mexican Smashed Chickpea & Garlic Rice

with Toasted Pumpkin Seeds & Pickled Onion Salsa

Don’t be fooled by the ‘smashed’ in our Mexican smashed chickpea bowl, this dish is tranquil and easy, perfect for any hectic weekday night. Soothing rice soaks up an ensemble of tastes from the pickled onion, spiced chickpeas and toasted pumpkin seeds. So don’t worry, you can sit back and relax into dinner tonight.

Plant Based
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

3 clove


1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



1 packet

Pumpkin Seeds (Pepitas)

1 tin




1 packet

baby leaves

1 tin


1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

Plant-Based Mayo

1 packet


Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

vinegar (rice wine or white wine)

1 tsp

brown sugar

½ cup

water (for the sauce)


Nutrition Values

Energy (kJ)2960 kJ
Fat18.1 g
of which saturates2.5 g
Carbohydrate105.4 g
of which sugars15.8 g
Dietary Fibre19.8 g
Protein24.2 g
Sodium1117 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, thinly slice onion. • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside.


• Finely chop cucumber. Drain and rinse chickpeas. Drain sweetcorn. • Return frying pan to high heat. Cook corn until browned, 4-5 minutues. Transfer to a medium bowl.


• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and the remaining garlic, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. • Lightly mash chickpeas with fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.


• Drain pickled onion. • Add pickled onion to the bowl of charred corn, along with cucumber and a drizzle of olive oil. Season to taste and toss to combine.


• Stir baby leaves through garlic rice. • Divide rice between bowls. Top with Mexican smashed chickpeas, pickled onion salsa and plant-based mayo. • Sprinkle over toasted pumpkin seeds and tear over coriander to serve. Enjoy!