Description
A warm, fresh dish featuring rice, chickpeas, and vibrant vegetables, perfect for a quick meal.
Ingredients
Scale
- 1 cup rice (white or brown)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup chopped tomato
- 1 cup chopped cucumber
- 1/2 cup chopped parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 small garlic clove, crushed
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup plain yogurt (optional)
- 2 tablespoons toasted pine nuts or chopped almonds (optional)
Instructions
- Wash the rice and cook it with 2 cups of water. Let it cool slightly.
- In a bowl, combine the chickpeas, chopped tomato, cucumber, and parsley.
- In a small bowl, mix together the olive oil, lemon juice, garlic, cumin, salt, and pepper.
- Add the cooked rice to the bowl with the vegetables and chickpeas.
- Pour the dressing over the mixture and toss gently to blend.
- Taste and adjust seasoning with more salt, pepper, or lemon as needed.
- If desired, add yogurt or nuts on top before serving.
Notes
Serve warm or at room temperature with yogurt and lemon wedges. Pairs well with flatbread or grilled meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg