Gluten Free Arugula Cauliflower Chickpea Rice

Gluten-Free Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas

This recipe is a triple threat – it’s delicious, healthy, and grain-free! Use my recipe for Arugula Walnut Pesto for this dish.

5 from 1 vote
Gluten Free Arugula Cauliflower Chickpea Rice
Print Recipe

Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Servings: 4 servings
Calories: 315kcal


For the roasted chickpeas:

  • 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt

For the cauliflower:

  • 1 tablespoon extra-virgin olive oil
  • 2 medium heads cauliflower cored and “riced” (see note below)
  • ½ medium yellow onion finely chopped
  • ⅓ - ½ cup Arugula Walnut Pesto
  • Sea salt to taste
  • Freshly ground black pepper to taste


  • Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, toss together all the ingredients for the chickpeas. Spread out in an even layer on the baking sheet. Roast for about 25 minutes or until crispy.
  • Heat the olive oil in a large skillet. Add the riced cauliflower and onion. Cook, stirring occasionally, for 5-7 minutes or until the cauliflower is lightly browned and tender. Stir in the pesto, starting with ⅓ cup and adding more, to taste, as desired. Season to taste with salt and pepper.
  • Serve the cauliflower “rice” topped with the roasted chickpeas.


To make cauliflower “rice,” cut the cauliflower heads into florets. Shred the florets using the grating blade of a food processor. You should end up with 6-8 cups of grated cauliflower. (This step can be done in advance, if desired. Keep the grated cauliflower in an airtight container in the refrigerator for up to 2 days.)
Nutrition facts information does not include the Arugula Walnut Pesto. Click here for the nutrition facts for that recipe.


Nutrition Facts
Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas
Amount Per Serving
Calories 315 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 240mg10%
Potassium 1189mg34%
Carbohydrates 45g15%
Fiber 14g56%
Sugar 11g12%
Protein 15g30%
Vitamin A 150IU3%
Vitamin C 141mg171%
Calcium 118mg12%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Arugula Cauliflower Chickpea Rice Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Arugula Cauliflower Chickpeas Hallie Klecker Magazine Pesto Rice Walnuts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!