This recipe is part of the collection: Vegetarian bowls with yoghurt dips.
200g brown rice
160g canned chickpeas
30g baby spinach
1 mini cucumber, sliced
100g heirloom cherry tomatoes, cut in half
40g red cabbage, shredded
1 scallion, curled
Salt and pepper
140g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
¼ cup cucumber, chopped
1 tablespoon mint, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Garnish with extra mint (optional)
- Cook brown rice to package directions. Set aside.
- In a medium size bowl, mix Greek yogurt, cucumber, mint, dill, parsley, lemon juice, garlic, salt, and pepper. Mix well and set aside.
- In a small pan, sauté chickpeas with olive oil, paprika, salt, and pepper. Set aside.
- Spoon half the rice into each bowl and top with chickpeas, fresh spinach, cucumbers, cherry tomatoes, red cabbage, pomegranate seeds, and scallion. Top with Tzatziki Sauce and serve immediately.