Persian Herb Garden Delight: A Vegan Lunch Masterpiece

Allergens

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Ingredients

• 1 cup brown rice
• 2 cups water
• 4 tbsp olive oil, divided
• 1 medium onion, diced
• 1 large tomato, diced
• 1 small cucumber, sliced
• 1 small bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cups mixed Persian herbs (parsley, mint, cilantro)
• 1 can chickpeas, drained and rinsed
• Salt and black pepper, to taste
• Lemon juice, to taste

Instructions

1. Step 1: Cook the brown rice according to package instructions using 2 cups of water for every cup of rice. Set aside. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add diced onions and cook until softened and translucent. Step 3: Add diced tomatoes to the skillet with the onions and cook for 5 minutes. Step 4: Stir in sliced cucumber, bell pepper, cherry tomatoes, and mixed Persian herbs. Cook for another 2 minutes until the vegetables are slightly softened but still retain their crunch. Step 5: In a separate pan, heat the remaining 2 tbsp of olive oil and sauté the chickpeas until golden and crispy. Season with salt and pepper to taste. Step 6: To assemble the dish, layer the cooked brown rice on a serving platter or individual plates. Top with the vegetable and herb mixture, then sprinkle the crispy chickpeas over the top. Step 7: Drizzle with lemon juice, season to taste, and serve immediately.

Chef’s Insight

The key to this recipe is using fresh herbs and high-quality vegetables for an unparalleled flavor experience.

Notes

Feel free to adjust the seasoning to your preference.