Bowl with Roasted Chickpeas

Put the rice into a small pot, cover with water (approx. 1 cm above the rice) and cook over low to medium heat for 30–35 minutes (or until soft).

Meanwhile, preheat the oven to 180 °C and line a baking sheet with parchment paper. Rinse the chickpeas, place them on the baking sheet, season with salt and pepper, and bake for 20–25 minutes at 180 °C.

Now prepare the salad: Divide the cucumber into 3 parts, put 1 of them with cottage cheese and dill into a medium-sized deep bowl and blend until smooth with an immersion blender. Season the dressing with salt and pepper. Then slice the onion thinly, dice the rest of the cucumber, and quarter the cherry tomatoes. Pour the dressing over and mix.