Chickpea Rice Salad

This Chickpea Rice Salad is a vibrant and nutritious Moroccan-inspired dish, combining hearty chickpeas, fragrant spices, and colorful vegetables over a bed of fluffy rice. Packed with protein and flavor, it's perfect for a light lunch or a refreshing side dish.

Ingredients

• Basmati rice - 150 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Red bell pepper - 1 medium, diced
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium saucepan, bring 300 ml of water to a boil. Add the basmati rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed.
2. While the rice is cooking, prepare the salad ingredients. In a large bowl, combine the drained chickpeas, diced red bell pepper, cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, paprika, salt, and black pepper to create the dressing.
4. Once the rice is cooked, fluff it with a fork and let it cool slightly before adding it to the salad bowl with the other ingredients.
5. Pour the dressing over the salad and toss everything gently to combine. Serve immediately or chill in the refrigerator for 30 minutes for a cooler flavor.

Nutrition

• Calories: 450
• Protein: 16 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting fullness and aiding digestion.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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