Veggie Foodie

Ingredients:

For rice and lentil

• 1/2 cup brown rice
• 1/4 cup brown lentils
• 1 1/2 cups water

For chickpeas

• 15.5 oz canned chickpeas
• pinch + 1/4 tsp salt
• 1 tsp pepper or  to taste
• 1 tsp smoked paprika
• 1 tsp avocado or olive oil

Additional

• 1 red onion 
• 1/2 cucumber
• 1 tomato
• 30g parsley

For dressing

• 2 tbsp lemon juice
• 2 tsp za’atar
• 2 tbsp tahini
• 2 tbsp olive oil

Method:

1. Properly rinse the lentils and pre-soak for 3-4 hours
2. Properly rinse the brown rice
3. Cook the rise and lentils with 1 1/2 cups water in pressure cooker (3 whistles) or Instant Pot (for 15 minutes under pressure). When done, spread them in a plate and let them cool for 20-30 minutes
4. Preheat the oven to 375 F
5. Rinse and drain the canned chickpeas and add to a mixing bowl.  Season with the salt and pepper, smoked paprika, and avocado / olive oil.  Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25 mins
6. Dice the red onion, cucumber, and tomato.  Roughly chop the parsley.  Add these ingredients into a large mixing bowl
7. Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za’atar, tahini, and olive oil
8. Add to the mixing bowl the cooked rice and lentil, along with the roasted chickpeas. Add half of the dressing and mix to combine (taste and add more dressing if desired)

Servings: 4

Inspiration source: