Chickpea and Avocado Rice Salad

See our Recipe for How to Make Chickpea and Avocado Rice Salad in a Total of 45 Minutes with 25 Min Preparing and 20 Min Cooking Time.

Ingredients for Chickpea and Avocado Rice Salad

  • 75 g of American rice
  • 100 g boiled chickpeas
  • ½ avocado
  • ½ medium cucumber
  • 10 cherry tomatoes
  • 1 mini radish
  • ¼ red onion
  • 4 g cilantro, chopped
  • 1 tablespoon of pomegranate molasses
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of sumac
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • Salt

How to Make Rice Salad with Avocado with Chickpeas?

  • Wash and drain the rice. Add 150 ml of water to it and put it in a small saucepan. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Then take it off the heat and let it cool.
  • Thinly slice the cucumber, radish and red onion. Cut the cherry tomatoes in half, cut the avocado into small pieces.
  • Take American rice, boiled chickpeas, avocado, onion, radish and cucumber in a bowl. Sprinkle coriander, salt, sumac, cumin, chili pepper and mix. Serve with a drizzle of pomegranate syrup and olive oil.

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