No Entree Lunch Recipe

Rinse and cook rice

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1 minute.

Add 2.25 cups water and 1 tsp kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork and set aside to cool slightly while preparing other components.

While the rice cooks, prepare the vegetables: dice 1/2 cup red bell pepper (about half a small pepper), dice 1/2 cup cucumber (seeded if preferred), halve 1 cup cherry tomatoes, and thinly slice 1/4 cup red onion.

Chop 1/4 cup fresh parsley and 2 tbs fresh mint. Roughly chop 3 tbs toasted almonds. If using, crumble 1/2 cup feta.

Place all prepared vegetables, herbs, almonds, and feta in a large mixing bowl and toss gently to combine. Set aside.

Drain and rinse 1 cup canned chickpeas. Pat dry with a towel or paper towel. For added texture, lightly mash about one-quarter of the chickpeas with the back of a fork so some remain whole and some are crushed.

Gently fold the chickpeas into the vegetable mixture.

If you like extra creaminess, whisk 1/2 cup Greek yogurt with a pinch of salt and 1/2 tsp lemon juice and reserve to swirl into finished bowls or serve on the side.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper and salt to taste.

Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning, adding more lemon juice for brightness or salt as needed.

Add the warm, fluffed rice to the bowl with vegetables and chickpeas. Pour the dressing over the rice-vegetable mixture.

Gently toss everything together until evenly coated. If using yogurt, either fold it into the mixture for creaminess or spoon it on top of individual servings.

Divide into 3-4 bowls (see servings) and garnish each with extra chopped parsley, a sprinkle of toasted almonds, and optional crumbled feta.

Serve warm or at room temperature. Leftovers keep well refrigerated in an airtight container for up to 3 days.