When you combine Lentils + Chickpeas, magic happens!

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Rinse and drain the brown rice a couple of times to remove excess starch. Add 3/4 cup water and set aside. Drain the soaked lentils and add them to the rice. Heat on medium-high.
2. Rinse and drain the chickpeas and put them in a bowl. Season with a pinch of salt, pepper, smoked paprika and avocado oil, toss, spread on a parchment-lined baking tray and bake for 25 minutes.
3. When the water with the rice comes to a boil, stir well. Cover and cook on medium-low for 15 minutes.
4. Dice the red onion, cucumber and tomato, and roughly chop the parsley. Put them in a large bowl.
5. After 15 minutes, turn off the heat and let the rice steam for another 10 minutes.
6. Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper, za'atar, tahini and olive oil.
7. Fluff the cooked rice with a rice paddle. Add it to the bowl with the roasted chickpeas and half the dressing, and mix. Add more dressing to taste.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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OnionTomatoLemonRiceRed onionCucumberChickpeaLentil