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INGREDIENTS
- 150 g whole-grain long-grain rice, dry
- 240 g pre-cooked canned chickpeas
- 1 large English cucumber (approx. 280 g)
- 150 g low-fat cottage cheese
- 1–2 tablespoons fresh dill (finely chopped)
- 1 large yellow onion
- 200 g cherry tomatoes
- Salt
- Pepper
INSTRUCTIONS
- 1Put 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).
- 2Meanwhile, 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.
- 3Now 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.
- 4After cooking, let the rice cool and add it to the salad bowl. Serve with crispy roasted chickpeas and extra dill.
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The author of the photograph is Marie Bartošová