Lemon Chickpea and Cucumber Bowls
A cool, lemony bowl for lunch or a side dish alongside grilled chicken.
Serves 4 • Prep: 15 minutes • Cook: 0 minutes (use cooked rice)
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 cucumber, diced
1 pint cherry tomatoes, halved
1/4 small red onion, finely diced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Sweet Lemon
2 cups cooked rice, cooled promptly and refrigerated until serving
2 tbsp chopped parsley
How to make it
Whisk oil, lemon juice and Sweet Lemon in a large bowl.
Add chickpeas, cucumber, tomatoes, onion and parsley. Toss well.
Divide rice among four bowls and spoon the chickpea mixture over it.
Serve immediately or refrigerate until serving.
Swap or combine flavors
Replace 1 tsp Sweet Lemon with 1 tsp Salt Free for a savory version, keeping the fresh lemon juice.
Make it a meal
For a complete cookout plate, serve smaller portions alongside Backyard Chicken and Pineapple Skewers.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
Comments