Chickpea rice pilaf (nohutlu pilav) with shepherd's salad
A lunch for one: 560 kcal with 15 g of protein, 86 g of carbs and 18 g of fat, ready in 40 min.
- 40 min
- Lunch · 1 serving
- Turkish
- 560 kcal
Nutrition per serving
560 kcalEnergy: 11% protein, 60% carbs, 29% fat
- 15 gProtein
- 86 gCarbs
- 18 gFat
Fiber 11 gSugar 12 gSodium 320 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Rice, dry60 g
- Chickpeas, cooked90 g
- Olive oil1 tbsp
- Tomato1 (120 g)
- Cucumber½ (100 g)
- Green pepper1 (30 g)
- Red onion30 g
- Parsley10 g
- Lemon juice1 tbsp
Method
- Rinse the rice and soak it in warm water for 15 minutes; drain.
- Warm half the olive oil, stir the rice and chickpeas in it for 2 minutes, add 130 ml hot water and salt, cover and cook on low for 15 minutes.
- Take off the heat, lay a clean towel under the lid and rest for 10 minutes.
- Dice tomato, cucumber, pepper, onion and parsley; dress with lemon juice, the rest of the oil and salt.
- Fluff the pilaf with a fork and serve it with the salad.
Make ahead
Cook the pilaf up to 3 days ahead; chop the salad fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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