Greek

Greek lemon chickpea rice bowls

Name: Greek lemon chickpea rice bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ cups Long-grain rice; 2 15-oz cans Chickpeas , drained, rinsed and dried; 3 tbsp Olive oil; 2 tsp Dried oregano; 1 tsp Smoked paprika; 1 tsp Kosher salt; ½ tsp Black pepper; 1 large Cucumber , diced; 2 cups Cherry tomatoes , halved; ½ small Red onion , thinly sliced; ¾ cup Feta , crumbled; ¾ cup Greek yogurt; 2 Lemon; 1 clove Garlic , finely grated; 2 tbsp Fresh dill , chopped

Crisp roasted chickpeas, fresh vegetables, feta and herbed yogurt layered over fluffy rice.

45 minutes

4 servings

Easy difficulty

Original source

Gather

Ingredients

1½ cups Long-grain rice
2 15-oz cans Chickpeas drained, rinsed and dried
3 tbsp Olive oil
2 tsp Dried oregano
1 tsp Smoked paprika
1 tsp Kosher salt
½ tsp Black pepper
1 large Cucumber diced
2 cups Cherry tomatoes halved
½ small Red onion thinly sliced
¾ cup Feta crumbled
¾ cup Greek yogurt
2 Lemon
1 clove Garlic finely grated
2 tbsp Fresh dill chopped

Make it

Method

1
Cook the rice according to its package directions.
2
Heat the oven to 425°F. Toss the chickpeas with 2 tablespoons olive oil, oregano, paprika, half the salt and the pepper. Roast for 20–25 minutes, shaking the pan once.
3
Mix the yogurt, garlic, dill, zest and juice of 1 lemon, and a pinch of the remaining salt.
4
Toss the cucumber, tomatoes and onion with the remaining olive oil, juice of the second lemon and remaining salt.
5
Divide the rice among bowls and top with the roasted chickpeas, dressed vegetables, feta and lemon yogurt.

VegetarianGluten freeMeal prepBowl

Source & rights

Where this recipe comes from

Original Pantry Start recipe.