Dilly Chickpea & Cucumber Rice Bowls

with Feta, Creamy Red Pepper Hummus & Almonds

Allergens: Milk, Sesame, Eggs, Tree Nuts

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Red Pepper Hummus

    4 tablespoon

  • Feta Cheese

    ½ cup

  • Chickpeas

    1 unit

  • Lemon

    1 unit

  • Greek Vinaigrette

    3 ounce

  • Mini Cucumber

    1 unit

  • Jasmine Rice

    ¾ cup

  • Dill

    ¼ ounce

  • Sliced Almonds

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 
  • Keep covered off heat until ready to use in Step 3.
2

  • While rice cooks, drain chickpeas; pat dry with paper towels. In a large bowl, toss chickpeas with vinaigrette, a drizzle of olive oil, and a pinch of salt and pepper; set aside to marinate.

  • Zest and quarter lemon. Roughly chop dill. Trim and halve cucumber lengthwise; slice into ½-inch-thick half-moons and season with salt and pepper.

3

  • Transfer rice to bowl with chickpea mixture. Add lemon zest, dill, almonds, half the cucumber, and half the feta; stir to combine. Season with salt and pepper to taste.

  • In a small bowl, combine sour cream, hummus, and juice from one lemon wedge (juice from two wedges for 4 servings).

4

  • Divide chickpea-rice mixture between bowls. Dollop with creamy hummus and sprinkle with remaining cucumber and remaining feta. Serve with remaining lemon wedges.