• Finely chop garlic. 
• In a medium saucepan, heat a drizzle of olive 
oil over medium heat. Cook half the garlic until 
fragrant, 1-2 minutes. 
• Add jasmine rice, the water (for the rice) and a 
pinch of salt, stir, then bring to the boil. Reduce 
heat to low and cover with a lid. 
• Cook for 12 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so 
don’t peek!

• Meanwhile, thinly slice onion (see ingredients). 
• In a small bowl, combine the vinegar and a 
generous pinch of salt and sugar. Scrunch onion
in your hands, then add to pickling liquid with 
just enough water to cover the onion. Set aside. 

• Finely chop radish and cucumber. 
• Roughly chop baby leaves. 
• Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• When oil is hot, cook chickpeas, tossing 
occasionally, until golden, 2-3 minutes. 
• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. Add Mexican Fiesta spice 
blend, tomato paste and the remaining garlic
and cook until fragrant, 1-2 minutes. 
• Add the brown sugar and water (for the sauce), 
then simmer until thickened, 1-2 minutes. 
• Lightly mash chickpeas with a fork until some 
of them have broken up and the sauce has 
thickened. Season with salt and pepper to taste. 

• Meanwhile, drain pickled onion. 
• In a medium bowl, combine pickled onion, 
radish, cucumber and a drizzle of olive oil. 
Season to taste and toss to combine.

• Slice lemon into wedges.
• Stir baby leaves through garlic rice. 
• Divide garlic rice between bowls. Top with 
Mexican smashed chickpeas, pickled onion salsa 
and plant-based mayo. 
• Garnish with torn coriander and serve with 
lemon wedges. Enjoy!