PREP TIME
10
minutes
COOK TIME
20
minutes
MAKES
4
servings
Adding fried chickpeas to this Mediterranean-inspired salad creates a perfect lunch that is ready in minutes. Store-bought Tzatziki is an easy shortcut. Use any vegetables or herbs that inspire you.

Ingredients:

1 package Lemon Pepper RightRice

1 ⅓ cup vegetable or chicken stock

¼ cup chopped mint, plus leaves for garnish

2 Tbsp chopped dill, plus sprigs for garnish

2 Tbsp olive oil

1 15 oz. can chickpeas, drained and rinsed, and dried with a paper towel

Kosher salt

1 tsp. smoked paprika, optional

2 small Persian cucumbers, sliced

½ red onion, thinly sliced

½ cup sliced cherry tomatoes

½ cup store-bought Tzatziki

½ cup crumbled feta

Preparation:

Prepare the Right Rice according to the packaging directions, using vegetable or chicken broth as the liquid. As it sits for 12 minutes, prepare the chickpeas. Once cooked, fluff with a fork and stir in the herbs.

In a large nonstick frying pan, warm the olive oil over medium-high heat.  When the oil is hot, place the dried chickpeas in the pan, adding a pinch of salt. (If they have any moisture on them, they easily splatter, so be careful.)

Stir the chickpeas to crisp on all sides.  After 2 minutes, sprinkle the smoked paprika over the top, stir to coat, and then remove them from the pan and place on a paper-towel lined plate.

Place ¼ of the rice in a bowl. Top with some cucumber slices, red onion slices, and cherry tomatoes.  Place a dollop of Tzatziki on each bowl, then sprinkle some feta on top.

Garnish with the  herb sprigs and an additional drizzling of olive oil.