Crunchy Chickpea Salad
Crisp vegetables, a quick lemon dressing, and a can of chickpeas. Lunch can be this straightforward.
BUILD A BETTER BOWL
Smoky Bean Rice Bowls
A dependable base of rice and seasoned beans, finished with the crunchy vegetables you already have.
Menuir Kitchen · Approx. 30 minutes · 4 servings
LET’S MAKE IT
Step by simple step.
- 01
Cook the rice according to its packet instructions. While it cooks, heat the oil in a large pan and soften the onion for 5–6 minutes.
- 02
Add the garlic, smoked paprika, and cumin. Stir for 30 seconds, then add the tomatoes and drained beans.
- 03
Add 100 ml water and simmer for 8–10 minutes, stirring, until the beans are hot and the sauce lightly thickens. Taste and season as needed.
- 04
Serve the beans over the rice with shredded lettuce and lime wedges.
A little kitchen wisdom
Keep the rice and fresh toppings separate until serving so the lettuce stays crisp.
Use what you have
Kidney beans or pinto beans can replace black beans. Use a different cooked grain if preferred.
Keep the good food going.
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