Feta Chickpea Tomato Rice Bowl

Step by step

Method

1. 01

   Rinse the rice thoroughly and place it in a pot with 360 g of water and 2 g of salt. Bring to a boil, then cover and simmer on low heat for 15 minutes until tender.

2. 02

   Heat 15 g of olive oil in a pan over medium heat. Sauté the chopped onion and garlic for 3 minutes until softened and fragrant.

3. 03

   Add the chickpeas, diced tomatoes, dried oregano, remaining 2 g of salt, and black pepper to the pan. Cook for 6 minutes until heated through.

4. 04

   Stir the lemon juice into the chickpea and tomato mixture and remove from heat.

5. 05

   Divide the warm rice into bowls and spoon the chickpea and tomato mix over top.

6. 06

   Top with crumbled feta cheese, drizzle with the remaining 15 g of olive oil, and garnish with chopped fresh parsley.