Paleo Indian Lunch Bowl: Recharge Your Day with Spiced Chickpea Salad and Coconut Rice

Allergens

N/A

Ingredients

• 1 cup uncooked white rice 1 can (15 oz) chickpeas, drained and rinsed 1 medium cucumber, sliced 1 small red onion, thinly sliced 1 small bell pepper, chopped 1 cup cherry tomatoes, halved 1/2 cup fresh cilantro, chopped 1/4 cup unsweetened shredded coconut 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and pepper, to taste

Instructions

1. Cook the rice according to package instructions and set aside.
2. In a large bowl, combine chickpeas, cucumber, red onion, bell pepper, cherry tomatoes, and half of the cilantro. Toss gently to mix.
3. In a small saucepan, heat olive oil over medium heat. Add turmeric, cumin, coriander, salt, and pepper. Cook for 1 2 minutes until fragrant.
4. Pour the spiced oil over the chickpea mixture and toss well to combine.
5. To serve, divide the cooked rice among two bowls, top with the spiced chickpea salad, and sprinkle with shredded coconut and remaining cilantro.

Chef’s Insight

To enhance the flavors further, add a pinch of garam masala to the spiced oil mixture.

Notes

This dish is gluten-free and can be easily modified to accommodate various dietary preferences.