Greek Cauliflower Rice & Chickpeas

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We have hit the point of the winter when veggies are no longer exciting.

During the summer and fall, we have a CSA share that loads us up with fresh vegetables weekly and inspires me to cook them creatively. Once the CSA ends? It becomes a regular rotation of bagged salad, roasted broccoli, and roasted green beans.

I recently discovered the kids like cauliflower rice, so I’ve been playing with different ways to dress it up. This Greek-style version was a huge hit. So huge that we ended up fighting over the leftovers!

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Ingredients

  • 20 oz. frozen cauliflower rice
  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 1 red bell pepper, diced
  • 1 Tbsp. Greek Seasoning
  • Salt and pepper, to taste
  • 1 can chickpeas, rinsed and drained
  • 2/3 cup sliced green onions, divided
  • 2/3 cup Kalamata olives, sliced, divided
  • 1 cup crumbled feta cheese, divided

I just love Greek flavors and this includes the best of them! There’s something about warm olives and feta that just makes me so happy.

Directions

  • Preheat the oven to 375 degrees. Spray a 9×11″ casserole dish with non-stick spray and set aside.
  • Pull out the cauliflower rice to start to thaw.
  • Heat the oil in an large nonstick skillet over medium heat. Add onions and peppers. Cook for a few minutes, until beginning to soften.
  • Stir in the Greek seasoning. Season to taste with salt and pepper.
  • Add cauliflower rice to the pan, breaking up any chunks.
  • Add the chickpeas. Cook until heated through.
  • Set aside 2 Tbsp. green onions, 2 Tbsp. Kalamata olives, and 1/4 cup feta cheese.
  • Stir remaining green onions, olives, and feta into the cauliflower mixture. Transfer mixture to the prepared pan.
  • Bake for 25 minutes. Top with reserved green onions, olives, and feta. Bake an additional 5 minutes.

This can be prepped ahead, too. Once you have everything in the pan, cover and refrigerate until ready to cook. Cook until heated through.

What to serve with this dish

Greek Cauliflower Rice and Chickpeas can be served as either a side dish or the main meal!

If serving as a side, I think Wine and Herb Grilled Chicken is a great main to pair it with. Lemon Pepper Chicken Kabobs are another good choice.

If serving as a main dish, Slow Cooker Cheesy Herb Dinner Rolls are great to serve with it. A classic Greek salad would also be perfect!

Improv Cooking Challenge

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

improvchallenge

March Improv Cooking Challenge
Beans & Rice

    • Chicken Burrito Bowls by Cookaholic Wife
    • Southern Style Red Beans and Brown Rice by Pandemonium Noshery
    • Taco Rice by Making Miracles
    • Southwest Chicken and Rice Soup by Palatable Pastime
    • Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
    • Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
    • Menestra de Porotos by A Day in the Life on the Farm

      • Recipe

      Greek Cauliflower Rice and Chickpeas

      Greek Cauliflower Rice and Chickpeas

      Yield: 6-8 Servings
      Prep Time: 15 minutes
      Cook Time: 30 minutes
      Total Time: 45 minutes

      Ingredients

      • 20 oz. frozen cauliflower rice
      • 1 Tbsp. olive oil
      • 1 onion, finely diced
      • 1 red bell pepper, diced
      • 1 Tbsp. Greek Seasoning
      • Salt and pepper, to taste
      • 1 can chickpeas, rinsed and drained
      • 2/3 cup sliced green onions, divided
      • 2/3 cup Kalamata olives, sliced, divided
      • 1 cup crumbled feta cheese, divided

      Instructions

      1. Preheat the oven to 375 degrees. Spray a 9x11" casserole dish with non-stick spray and set aside.
      2. Pull out the cauliflower rice to start to thaw.
      3. Heat the oil in an large nonstick skillet over medium heat. Add onions and peppers. Cook for a few minutes, until beginning to soften.
      4. Stir in the Greek seasoning. Season to taste with salt and pepper.
      5. Add cauliflower rice to the pan, breaking up any chunks.
      6. Add the chickpeas. Cook until heated through.
      7. Set aside 2 Tbsp. green onions, 2 Tbsp. Kalamata olives, and 1/4 cup feta cheese.
      8. Stir remaining green onions, olives, and feta into the cauliflower mixture. Transfer mixture to the prepared pan.
      9. Bake for 25 minutes. Top with reserved green onions, olives, and feta. Bake an additional 5 minutes.
      10. Serve immediately.

3 thoughts on “Greek Cauliflower Rice & Chickpeas”

  2. Pingback: Friday! Friday! Friday! Favorites! – 03/13/2020

  3. Cauliflower rice is right up there on top of my to-do list.. this veggie studded rice-bowl is being bookmarked to try- you have all our fav ingredients – olives, feta, chickpeas yum !

    Reply

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