A Zesty Mediterranean Chickpea and Rice Bowl: Your New Favorite One-Pot Meal

👩‍🍳 Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or deep skillet with a lid over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
2. 2

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Stir in the rinsed long-grain rice, coating it with the onion and garlic mixture. Pour in the vegetable broth and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. 4

   Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly and simmer for 15-18 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
5. 5

   Remove the pot from the heat and let it rest, still covered, for 5 minutes. This allows the rice to steam thoroughly and become fluffy.
6. 6

   While the rice rests, prepare the dressing: In a small bowl, whisk together the lemon juice, lemon zest, 2 tablespoons of olive oil, red wine vinegar, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
7. 7

   Uncover the rice and gently fluff it with a fork. Stir in the drained and rinsed chickpeas.
8. 8

   Add the halved cherry tomatoes, diced cucumber, chopped fresh parsley, and chopped fresh mint to the pot. Pour the lemon-herb dressing over everything.
9. 9

   Gently toss all the ingredients until well combined and coated with the dressing. Taste and adjust seasoning as needed. Serve warm or at room temperature.