Greek inspired flavors marry in this easy to make (and easy to clean up after) plant-based meal. And who knew that the most perfectly cooked rice is done in the oven? It’s deeply infused with roasted lemon, garlic, oregano, dill, and sun dried tomatoes. Chickpeas, spinach, cherry tomatoes and olives add extra nutrition and bursts of color.

There’s lots to be excited about here: The colors! The Greek flavors! It’s pretty! One skillet! Clean up is a breeze! But, I’m actually just so excited about the rice. The reason is because it cooks so perfectly in the oven! Zero sogginess, mush or burnt rice on the bottom. Just perfectly cooked rice every time that has soaked up all the awesome flavors. Plus there’s the odd crispy bit that forms on the sides of the pan which I’ll fight you for! Kidding, that’s not very hospitable of me, but seriously those bits are gold!
This dish is really good the next day, too. I’m not sure when I was last so excited about leftovers!
The whole process is pretty quick. In a large skillet, we sauté the aromatics, deglaze with the a touch of wine then add in most of the ingredients. Cover the skillet up and bake in the oven for about 35 minutes. Once it’s baked, we add olives, spinach and cherry tomatoes and dinner is served! So delicious, made with such simple ingredients and pretty nutritious, too!

If you make this quick and easy One-Skillet Greek Baked Lemon Chickpeas and Rice, be sure to let me know in the comments below and give it a rating in the recipe card! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. Thank you for reading along!

One-Skillet Baked Greek Lemon Chickpeas and Rice
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ¼ cup white wine
- 1 cup long-grain white rice, rinsed
- 2 cups cooked chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes, oil packed, sliced or diced
- 1 tbsp oil from oil packed sun-dried tomatoes
- 2 tbsp fresh dill, chopped
- ½ tsp salt
- 1 large lemon, sliced and seeded
- 2 ¼ cups vegetable stock, boiling
- ⅓ cup Kalamata olives, pitted
- 3 cups baby spinach
- 1 pint cherry tomatoes, sliced in half
- salt, pepper and chili flakes, to taste
Instructions
- Preheat the oven to 375°F.
- In a large cast-iron skillet over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and oregano. Cook for another minute, then deglaze with the white wine. Cook for another minute until the wine has reduced but things still aren’t starting to stick to the pan.
- Stir in the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. Mix well. Carefully pour the hot stock over the mixture and gently mix. Wedge the lemon slices into the mixture. Cover tightly with tin foil, and bake for 35-40 minutes, or until the rice is cooked.
- Carefully remove the foil, and stir in the spinach, olives and cherry tomatoes (or serve them over the top). Let sit for 5 minutes so the spinach wilts. Salt, pepper and chili flakes to taste.
Shannon
Sunday 8th of May 2022
The sun dried tomatoes should be diced, right? Mine are the size of silver dollars. I don’t see any instruction about that
Bronwyn Fraser | Crumbs & Caramel
Sunday 8th of May 2022
Hi Shannon, I liked them sliced but you can definitely dice them if that's what you prefer! Hope you enjoy it! ~ Bronwyn
Kathy
Sunday 23rd of May 2021
I fixed this for my daughter’s birthday dinner this evening. It was delicious! The only changes I made were adding quartered artichoke hearts (at same time as olives) and serving with crumbled feta cheese. I highly recommend this recipe!!!
Crumbs & Caramel
Monday 24th of May 2021
Hi Kathy! I'm so tickled you chose this for your daughter's birthday and that you enjoyed it! I just got my hands on some vegan feta cheese and can't wait to try it in this dish, too! Thanks so much for taking the time to let me know :) ~ Bronwyn
Kristin
Sunday 23rd of May 2021
Yummy- everyone loved it. May try adding green olives too next time. Wondering how it would freeze?
Crumbs & Caramel
Monday 24th of May 2021
So good to hear, Kristin! Thanks for letting me know :) Love the idea of green olive in there too! I haven't frozen this dish, but I don't see why it wouldn't be okay to freeze. Like any frozen meal, it may be a little softer once reheated but just as tasty! ~ Bronwyn
Chris
Saturday 1st of May 2021
Oh la la. Delizioso What a great combination of flavors. And pleasing to the eyes. Since I live alone, I treated myself to a couple of meals.Thanks.
Crumbs & Caramel
Wednesday 12th of May 2021
Hi Chris! I'm so happy you enjoyed the recipe and made it work for some easy leftovers! Thanks for taking the time to let me know! ~ Bronwyn
Karen
Thursday 10th of December 2020
This was incredible! My husband and I couldn't stop eating it. The mix of flavors is both refreshing and satisfying. This will become a regular dish in our home.