Late Night Recipe

Prep and dry chickpeas

Preheat oven to 425°F (220°C). Spread the drained and rinsed chickpeas on a clean kitchen towel or paper towels and gently pat dry. Remove any loose skins. Dry chickpeas will crisp better in the oven.

Season chickpeas

In a bowl, toss the dried chickpeas with 2 tbs extra-virgin olive oil, smoked paprika, ground cumin, garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Roast chickpeas

Spread chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast 25–30 minutes, shaking the pan every 8–10 minutes, until golden brown and crisp. For extra crispness, roast an additional 3–5 minutes but watch closely to avoid burning. Remove from oven and let cool slightly.

While chickpeas roast, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tbs Sriracha, 1 tbs fresh lime juice, 1/2 tbs honey or maple syrup, 1/2 tsp soy sauce, and a teaspoon of water to reach desired consistency. Taste and adjust salt to 1/8 tsp if needed. Chill in fridge until serving.

Make quick pickle brine

In a small bowl, combine 2 tbs rice vinegar, 2 tbs warm water, 1/2 tsp sugar, and 1/8 tsp salt. Stir until sugar and salt dissolve.

Place 1 cup shredded red cabbage and 1/2 cup julienned carrot in a shallow bowl or jar. Pour the brine over the vegetables and toss. Let sit at room temperature for 10–15 minutes to soften and lightly pickle. Stir in sliced green onions and 1 tsp toasted sesame seeds before assembling.

If rice is cold, reheat 2 cups cooked rice in microwave or on the stovetop with a splash of water until hot. In a skillet over medium heat, warm 2 cups baby spinach or mixed greens with 1/2 tsp sesame oil and 1/2 tsp soy sauce for 1–2 minutes until just wilted. Divide warm rice between two bowls and top with wilted greens.

Spoon roasted chickpeas over the rice and greens. Add a generous spoonful of the quick-pickled cabbage and carrot on one side.

Drizzle 2–3 tbs of the creamy Sriracha-lime sauce over each bowl (adjust to taste). Sprinkle with crushed roasted peanuts or cashews, chopped cilantro, and an extra pinch of toasted sesame seeds.

Finish with an optional light drizzle of sesame oil and extra Sriracha if you like more heat. Serve with lime wedges to squeeze over the bowl.

Enjoy immediately — this bowl is designed to be a satisfying late-night meal with crunchy, spicy, tangy, and creamy contrasts.