Chickpea and avocado rice bowl
Rice, golden chickpeas, red cabbage and avocado with lemon.
Active time30 min
Cooking20 min
Total40 min
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Ingredients
- 2 avocados
- 150 g red cabbage
- 1 lemon
- 30 ml olive oil
- 400 g tinned chickpeas (drained weight)
- 250 g long-grain rice (dry)
Preparation
Rinse the rice, cook it in a saucepan of boiling water according to the packet instructions, for around 12 minutes, then drain.
250 g long-grain rice (dry)- saucepan
- colander
While the rice is cooking, drain, rinse and pat dry the chickpeas. Heat 15 ml of oil in a frying pan and fry them for 10 minutes, stirring, until golden.
30 ml olive oil400 g tinned chickpeas (drained weight)- frying pan
Wash and finely shred the cabbage. Halve the avocados, remove the stones and slice the flesh. Squeeze the lemon.
2 avocados150 g red cabbage1 lemon- knife
Divide the rice, chickpeas, cabbage and avocado between 4 bowls. Drizzle with the lemon juice and remaining oil.
- bowls
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration