Updated 02/07/2025

This easy Middle Eastern-style bowl combines chickpeas with cauliflower and rice, topped with a yogurt-tahini sauce and feta cheese.

Ingredients

• 1/2 cup chickpeas, drained
• 2 tablespoons fresh or frozen bell peppers
• 1 cup cauliflower, cut into small pieces
• 1/2 cup basmati rice, precooked
• 2 tablespoons plain yogurt
• 1 tablespoon tahini paste
• 1 tablespoon lemon juice
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/4 cup feta cheese crumbles
• 2 teaspoons vegetable oil (olive or avocado oil can be used instead)

Prep at home

• Place chickpeas and peppers, cauliflower, feta cheese and rice in separate plastic containers
• Mix together yogurt, tahini paste, lemon juice, cumin, garlic powder and salt; package in a plastic container

Cook at camp

• Boil water in a pan and cook the cauliflower until done
• Add 1 teaspoon vegetable oil to small skillet
• Saute chickpeas with bell peppers until starting to brown slightly, then set aside
• Add additional oil to skillet and saute the cauliflower until starting to brown, then set aside
• Add rice with several tablespoons of water to the skillet, stirring to reheat
• Place individual ingredients in a bowl, topping with yogurt-tahini sauce

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