Turkish-Spiced Turkey & Chickpea Bowls
with Pistachio Basmati Rice & Lemon-Herb Hummus Sauce
- Sesame
- Tree Nuts
A chickpea bowl is the epitome of plant-based perfection. In this bowl, Turkish-spiced chickpeas are roasted with onion wedges and grape tomatoes, then tossed with bright, tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with crunchy pistachios and sweet golden raisins. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings it all together. With so much to savor in one bowl, non-vegan dinner guests won’t even miss the meat!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
10 ounce
Ground Turkey
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Chives
¼ ounce
Parsley
1 tablespoon
Turkish Spice Blend
1 ounce
Golden Raisins
½ cup
Basmati Rice
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Zest and quarter lemon. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Halve tomatoes lengthwise. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives.
In a small bowl, combine raisins with juice from one lemon wedge (two wedges for 4).
Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, garlic, half the pistachios (save the rest for serving), half the Turkish Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute.
Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, a few pinches of salt, and pepper. (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack, tossing halfway through, until veggies are lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
While everything roasts, in a second small bowl, combine hummus, half the parsley and chives, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
Fluff rice with a fork; stir in raisins and their pickling liquid and remaining parsley and chives. Season with salt and pepper.
Toss veggies and chickpeas with lemon zest.
Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with hummus sauce to taste. Garnish with remaining pistachios and a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side.
Top rice with turkey along with veggies and chickpeas.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the complex, well-balanced flavors, with the Turkish spices and raisins in lemon juice adding delightful touches 🍲.
- Ease of prep: Several found it time-consuming to prepare, with actual cooking time often exceeding the recipe estimate.
- Suggestions: Consider softening chickpeas in water before roasting; some found them too hard when only oven-roasted.
- Portions: A few wished for more sauce; adding chicken or shrimp was a popular protein boost.
Reviews from our home cooks
This was a great dinner! Spices were perfect and the flavors very nicely matched. Would definitely recommend this recipe!
Not a quick meal to make, but very healthy. I cook the meals when hubby doesn't feel like cooking. He is very critical of the meals, but said this is a 5 star for taste and healthiness. It stood out for him. What I didn't like is the low amount of sauce provided. We always feel like that could be more than offered in kit.
Love this one! I added chicken, too, but I like it both ways. So flavorful and well-balanced.
So flavorful! I would never think to put raisins in lemon juice and then put it in the rice
This was something different than I normally make, glad I did. It's not spicy. Each ingredient was important to the taste, I wouldn't leave anything out.
It was a little time consuming, a lot of ingredients but the flavor made it all worth it!
This was good, the raisins really made the dish. As usual, the meal took a lot longer than what's on the recipe card. I regularly have to add at least 30 minutes, so this one was about 80 minutes total.
Good, but the chickpeas should be heated in a pot of water because they didn't soften enough in the oven. Otherwise the mix of flavors was delightful.
Ok - the chick peas were hard to get crunchy in the oven, even though they were dried beforehand. Flavors were very nice.
A bit too spicy. Suggest half of the Turkish spices.
