Ingredients
Equipment
Method
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 400 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
- In a mixing bowl, combine the chickpeas with za'atar spice, olive oil, salt, and pepper. Mix well to coat the chickpeas evenly.
- In a skillet over medium heat, add the torn pita pieces. Toast for about 3–4 minutes, or until they are golden and crisp, stirring occasionally.
- In the serving plate, layer the cooked rice. Top with seasoned chickpeas, corn, shredded lettuce, and toasted bread pieces.
- Sprinkle with chopped parsley and sesame seeds. Add any optional toppings such as halved cherry tomatoes or sliced olives as desired. Serve warm.
Nutrition
Notes
This Za'atar Chickpeas Bread Rice Plate offers a canvas for your culinary creativity! You can easily substitute canned chickpeas with cooked lentils or black beans for a different flavor and texture. If you want more heat, sprinkle some chili flakes on top. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop. Enjoy this dish hot or cold as a delicious and nutritious meal option!