Mediterranean Chickpeas and Rice with Tomato Cucumber

Ingredients

• 1 cup Cooked chickpeas (canned, drained and rinsed)
• 3/4 cup Long-grain rice (uncooked)
• 1.5 cups Water (for cooking rice)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano
• 2 cloves Garlic
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 medium Tomato
• 1 medium Cucumber
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Rinse and drain the chickpeas. Mince the garlic. Dice the tomato and cucumber, then toss them with lemon juice, a pinch of salt, and black pepper (and parsley if using).

2. 2

   Cook rice (about 20 minutes): In a small pot, bring 1.5 cups water to a boil, add the rice and a pinch of salt, reduce to a simmer, cover, and cook until tender. Turn off heat and keep covered.

3. 3

   Cook chickpeas (about 10 minutes): While the rice cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 30–60 seconds, then stir in cumin and oregano. Add chickpeas, salt, and black pepper, and cook until heated through and lightly fragrant, about 8–10 minutes.

4. 4

   Serve (finish within the remaining time): Fluff the rice, spoon chickpeas over the rice, and top with the tomato-cucumber mixture.