Portion:
Time:
Ingredients:
• 2 cucumbers
• 100g chickpea (cooked)
• 100g rice (cooked)
• 1 Tbsp olive oil
• ½ tsp curry powder
• Salt and pepper
• Coriander for garnish
Dressing
• 2 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Agave or date syrup
• ½ tsp cumin
• 2 Tbsp water
Instructions:
Preheat the oven to 200 degrees.
Place the cooked chickpeas on a baking sheet, Toss with oil, sprinkle the salt, pepper and curry powder. Bake for 20 minutes.
For the dressing, mix all the ingredients in a bowl. Add water little by little until desired consistency is reached.
To assemble the dish, cut the cucumber first lengthwise and then in half to make 4 boat-shaped pieces. Scoop out the seeds with a spoon. Dry the cucumber slices with paper. Put about 2 tsp of rice in each boat and press by hand. Top with baked, crunchy chickpeas, drizzle with dressing and garnish with herbs.
