Smoky Bean Rice Bowls
A dependable base of rice and seasoned beans, finished with the crunchy vegetables you already have.
NO STOVE NEEDED
Crunchy Chickpea Salad
Crisp vegetables, a quick lemon dressing, and a can of chickpeas. Lunch can be this straightforward.
Menuir Kitchen · Approx. 15 minutes · 4 servings
LET’S MAKE IT
Step by simple step.
- 01
Rinse and drain the chickpeas. Wash the vegetables, then dice the cucumber, pepper, and onion and halve the tomatoes.
- 02
Whisk the olive oil, lemon juice, oregano, and salt in a large bowl.
- 03
Add the chickpeas and prepared vegetables. Toss well so the dressing reaches everything.
- 04
Taste and adjust the lemon or seasoning. Let the salad stand for 5 minutes before serving, if you have time.
A little kitchen wisdom
For a milder onion flavor, rinse the diced onion briefly under cold water and drain well.
Use what you have
Swap chickpeas for white beans. Serve with flatbread or cooked grains for a fuller meal.
Keep the good food going.
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