Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat; add vegetable broth and bring to a simmer.
- Stir in rice, garlic powder, oregano, salt, and pepper; cover and cook for about 15 minutes until rice absorbs most liquid.
- Add chickpeas, bell pepper, cherry tomatoes, and red onion; stir gently to combine and cook for an additional 5 minutes until vegetables soften slightly.
- Remove from heat; cool for a few minutes before serving. Top with fresh cucumber and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg