Broccoli Feta Chickpea Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
1 ½ cups pre-cooked brown rice
02 -
3 cups broccoli bits, cut into tiny florets
03 -
2 cups rinsed chickpeas (one 540ml tin)
04 -
½ medium red onion, diced small
05 -
1 cup broken feta cheese
→ Sauce
06 -
1 lemon, both juice and zest
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon light wine vinegar
09 -
Sea salt as needed
# Instructions:
01 -
If you've got no ready rice stored away, just cook some following the pack guidance and dump it in a big bowl to get cold.
02 -
Throw your cold rice, tiny broccoli pieces, drained chickpeas, red onion chunks, and crumbled feta into a wide bowl. Stir it all up.
03 -
Mix the oil, light wine vinegar and fresh lemon juice together. Pour this mix over your bowl stuff. Stir well.
04 -
Sprinkle fresh lemon zest on top. Eat right away or keep cold for up to 4 days.
# Notes:
01 -
Stays good in your fridge for 4 days max.
02 -
Apple vinegar works fine instead of wine vinegar.
03 -
Day-old rice from your fridge is perfect for this dish.
04 -
When prepping meals ahead, add a small lemon wedge in each box for extra fresh tang when eating.