Chickpea and Avocado Rice Salad

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.