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Bowl with Roasted Chickpeas

3 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 150 g whole grain long-grain rice, dry
  • 240 g pre-cooked canned chickpeas
  • 1 large cucumber (about 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

  • 1
    Put the rice in a small pot, cover with water (about 1 cm above the rice) and cook on low to medium heat for 30–35 minutes (or until tender).
  • 2
    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.
  • 3
    Now prepare the salad: Divide the cucumber into 3 parts, place 1 part with the cottage cheese and dill in a medium-sized deep bowl and blend with an immersion blender until smooth. Season the dressing with salt and pepper. Then slice the onion into thin slices, dice the remaining cucumber, and quarter the cherry tomatoes. Pour over the dressing and mix.
  • 4
    Let the rice cool after cooking and add it to the bowl with the salad. Serve with crispy roasted chickpeas and extra dill.
Jíme zdravě
Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.

INGREDIENTS