Crisp-Fried Chickpea and Rice Pilaf with Cucumber Salad

A comforting bowl of nutty rice and golden chickpeas topped with a refreshing cucumber salad, featuring warm spices and bright lemon.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 cup brown rice
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1, zested and juiced lemon
• 1 medium, peeled and diced cucumber
• 1/4 cup, finely sliced red onion
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 cup brown rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until water is absorbed. Fluff with a fork and let sit covered for 5 minutes.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 15 oz drained chickpeas and 1 tsp ground cumin, stirring frequently until chickpeas are golden and crisp at the edges, about 12 minutes.
3. Step 3: Stir 1 tbsp lemon zest and 1 tbsp lemon juice into the cooked rice. Gently fold in crispy chickpeas, 1/4 cup diced cucumber, 1/4 cup sliced red onion, and 2 tbsp chopped parsley. Season with salt to taste.