Dilly Chickpea & Cucumber Rice Bowls
with Feta, Creamy Red Pepper Hummus & Almonds
- Milk
- Sesame
- Eggs
- Tree Nuts
Get ready to love this delicious, vegetarian 30-minute dinner idea: You’ll start with fragrant jasmine rice, then toss it with earthy marinated chickpeas, lemon zest, fresh dill, crunchy almonds, and refreshing cucumber. Add salty crumbled feta on top, along with a dollop of creamy hummus. You’ll finish with a squeeze of lemon juice before digging in.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Red Pepper Hummus
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
1 unit
Lemon
3 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
¾ cup
Jasmine Rice
¼ ounce
Dill
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to use in Step 3.
-
While rice cooks, drain chickpeas; pat dry with paper towels. In a large bowl, toss chickpeas with vinaigrette, a drizzle of olive oil, and a pinch of salt and pepper; set aside to marinate.
-
Zest and quarter lemon. Roughly chop dill. Trim and halve cucumber lengthwise; slice into ½-inch-thick half-moons and season with salt and pepper.
-
Transfer rice to bowl with chickpea mixture. Add lemon zest, dill, almonds, half the cucumber, and half the feta; stir to combine. Season with salt and pepper to taste.
-
In a small bowl, combine sour cream, hummus, and juice from one lemon wedge (juice from two wedges for 4 servings).
-
Divide chickpea-rice mixture between bowls. Dollop with creamy hummus and sprinkle with remaining cucumber and remaining feta. Serve with remaining lemon wedges.
