When you combine Lentils + Chickpeas, magic happens!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a budget-friendly alternative, though it lacks flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often cheaper and cooks quickly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are a cost-effective substitute.

Preheat the oven to 375°F.

Rinse and drain 1/2 cup brown rice a couple of times to get rid of excess starch.

Soak 1/4 cup brown lentils overnight in 1 to 2 cups of water, then drain and add to the rice.

In a mixing bowl, rinse and drain a 400 ml can of chickpeas, season with a pinch of salt and pepper, and 1 tsp smoked paprika.

Drizzle chickpeas with avocado oil, toss to coat, and spread onto a baking tray lined with parchment paper.

Bake chickpeas in the oven for 25 minutes.

When the water begins to bubble, stir the rice well, then reduce the heat to medium-low, cover, and cook for 15 minutes.

Dice 1 red onion and place it into a large mixing bowl.

Dice 1/2 cucumber and 1 tomato, adding them to the mixing bowl.

Roughly chop about 30 g of parsley and add to the bowl.

After 15 minutes, turn off the heat on the rice and let it steam for another 10 minutes.

In a small bowl, combine 2 tbsp lemon juice, 1/4 tsp salt, fresh cracked pepper to taste, 2 tbsp tahini, and 2 tbsp olive oil, then shake to combine.

Fluff the rice with a rice paddle and add it to the mixing bowl with the vegetables.

Add the smoky roasted chickpeas and half of the dressing to the mixing bowl, then mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary