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
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
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.