Spiced Cauliflower Rice Bowl with Chickpeas

1. Prep the Ingredients

1. If using fresh cauliflower, cut it into florets and pulse in a food processor until it reaches a rice-like texture. If using pre-packaged cauliflower rice, skip this step.
2. Thoroughly drain the chickpeas and pat them dry with a clean kitchen towel or paper towel.
3. Dice the red onion, red bell pepper, and cucumber. Halve the cherry tomatoes and roughly chop the cilantro.

2. Cook the Chickpeas and Peppers

1. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.
2. Add the chopped onion and diced bell pepper, sautéing for about 3 minutes until they start to soften.
3. Add the dried chickpeas to the skillet along with the cumin, smoked paprika, ground coriander, garlic powder, and a generous pinch of salt and pepper.
4. Cook for 5 to 6 minutes, stirring frequently, until the chickpeas are lightly browned and fragrant. Transfer everything from the skillet to a bowl and set aside.

3. Sauté the Cauliflower Rice

1. Wipe the skillet clean, add the remaining 1 tablespoon of oil, and set it over medium heat.
2. Toss in the cauliflower rice, seasoning with a small pinch of salt and pepper.
3. Cook for 5 minutes, stirring often, until the cauliflower is hot and just tender but still retains a light bite. Remove from the heat immediately to prevent it from turning mushy.

4. Assemble and Serve

1. Divide the warm cauliflower rice equally among serving bowls.
2. Spoon the spiced chickpea and pepper mixture over the rice.
3. Arrange the cold, fresh cucumber and cherry tomatoes on the side.
4. Top each bowl with a dollop of Greek yogurt, a squeeze of fresh lemon juice, and a sprinkle of chopped cilantro.