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Greek Rice Bowl

Greek Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice (white, brown, or leftover quinoa)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • ½ cup diced cucumber
  • ½ cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • ¼ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese
  • ½ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 small garlic clove, minced
  • 2 tbsp chopped fresh dill
  • salt and pepper

Method
 

  1. In a small bowl, stir together the yogurt, lemon juice, garlic, dill, and a pinch of salt and pepper. Set the tzatziki aside.
  2. Heat the olive oil in a skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until golden and crisp in spots, about 8 to 10 minutes.
  3. While the chickpeas cook, toss the cucumber, tomatoes, red onion, olives, and feta in a bowl. Divide the rice between two bowls, top with the vegetable mixture and warm chickpeas, and drizzle with the tzatziki. Serve right away.

Notes

If you need to cook the rice from scratch, start it first so it’s ready when the chickpeas finish. Keep the tzatziki and vegetables separate from the warm ingredients if you’re packing leftovers for later.