Mediterranean Chickpea Bowls with Cucumber, Feta & Tahini

Ingredients

• 1.5 cups long-grain white rice

  rinsed until the water runs mostly clear

• 2.25 cups water

  for cooking the rice

• 3 tbsp olive oil

  divided

• 2 cans chickpeas

  two 15-ounce cans, drained and rinsed

• 1 tsp ground cumin

  for the chickpeas

• 0.5 tsp smoked paprika

  for gentle smoky depth

• 1.5 tsp kosher salt

  divided between the rice, chickpeas, dressing, and salad

• 1 cucumber English cucumber

  halved lengthwise and sliced

• 2 cups cherry tomatoes

  halved

• 0.25 onion red onion

  finely diced

• 0.5 bunch fresh parsley

  leaves and tender stems, chopped

• 0.25 bunch fresh mint

  chopped

• 0.5 cup tahini

  well stirred before measuring

• 2 lemons lemon

  zest 1 lemon and juice both

• 1 clove garlic

  finely grated or minced

• 4 oz feta cheese

  crumbled

• 0.25 tsp black pepper

  freshly ground

Instructions

1. Combine the rinsed rice, 2.25 cups water, and 0.5 teaspoon kosher salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and simmer for 15 minutes, until the water is absorbed; remove from the heat and let stand covered for 5 minutes.
2. While the rice cooks, whisk the tahini, juice of 1 lemon, lemon zest, garlic, 0.5 teaspoon kosher salt, and 0.25 cup water in a bowl. The mixture may seize at first; keep whisking until smooth, adding water 1 tablespoon at a time if needed, until it pours in a ribbon.
3. Toss the cucumber, tomatoes, red onion, parsley, mint, juice of the remaining lemon, 1 tablespoon olive oil, and 0.25 teaspoon kosher salt in a medium bowl. Set aside to lightly marinate while you finish the chickpeas.
4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained chickpeas and cook for 5 minutes, stirring occasionally, until lightly browned and beginning to split.
5. Sprinkle the cumin, smoked paprika, and remaining 0.25 teaspoon kosher salt over the chickpeas. Cook for 1 minute, stirring constantly, until the spices are fragrant and coat the chickpeas; remove from the heat and season with the black pepper.
6. Fluff the rice with a fork and divide it among 4 bowls. Top with the warm spiced chickpeas and the cucumber-tomato salad, arranging the components so their contrasting textures remain distinct.
7. Drizzle the lemon-tahini sauce over the bowls and finish with the crumbled feta. Serve immediately, with any extra sauce at the table.

Make it part of your week.