Rice Breakface Bowl W/ Scrambled Chickpeas

BY Ceres Organics


Ready in 50 minutes | Serves 2



⅓ cup Organic Sunflower Seeds (soaked for at least an hour)

juice and zest of 1 lemon

1 teaspoon stone ground mustard

Natural Herb Salt (to taste)


1½ cups Organic Basmati White Rice

Organic Coconut Oil, High Heat Cooking

3 cups Organic Chickpeas (Garbanzo Beans)

4 spring onions, thinly sliced

1 teaspoon ground turmeric

coconut yoghurt

cracked pepper, to taste


First, make your dressing. Add sunflower seeds, lemon zest and juice, mustard, and herb salt to a blender. Process on high until you get a sauce-like consistency. Add a small amount of water if required to get things moving. If you prefer it thinner dressing, simply add more water until you reach your desired consistency. Transfer to a jar and set aside.

Cook rice according to the packet instructions.

Heat coconut oil in a pan over a medium heat. Add the white ends of the spring onion and the turmeric. Sauté until the spring onions are browned, stirring continuously.

Roughly mash the chickpeas with a fork, then add to the pan. Season to taste. “Scramble” the mix until heated through, then stir through the spring onion greens.

Add cooked rice to two bowls, then top with the chickpea scramble. Pour over the dressing, and finish with some coconut yoghurt and cracked pepper. Enjoy while hot.