Pomegranate Chickpea Rice Bowl
Ingredients (2 servings)
- 150 g rice (e.g. a blend of wild, Jasmin, and whole grain rice)
- 180 g chickpeas, cooked (equals 90 g dried chickpeas)
- ½ pomegranate
- 1 bell pepper (or 2 half bell peppers), color(s) of choice
- 1 bunch scallion
- 15 g parsley
- 2-3 sprigs of mint
- 50 g pistachios, shelled
VINAIGRETTE
- 1 garlic clove, minced
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- ½ tsp cumin, ground
- ½ tsp cilantro, ground
- ½ tsp garlic, ground
- ½ tsp onion, ground
- ¼ tsp cinnamon, ground
- 1 pinch of salt & pepper
Instructions
- If not precooked, cook chickpeas with previous soaking overnight.
- Cook rice according to package instructions and let cool.
- In the meantime, remove the pomegranate arils from the shell.
- Dice bell pepper.
- Chop scallion and parsley.
- Combine vinaigrette ingredients.
- In a bowl, combine rice, chickpeas, pomegranate, herbs, and dress with vinaigrette.
- Top with mint leaves and pistachios.
