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Rice and Chickpea Casserole Recipe


2 cups of brown or white rice, uncooked
1 can of chickpeas
1 red or vidalia onion, chopped
Cold pressed, extra virgin olive oil
Freshly squeezed lemon or lime juice
Fresh herbs like cilantro, parsley, or basil
Sea salt, to taste


Cook rice using two cups of water for white rice, or four cups of water for brown rice.

Drain chickpeas and boil them for 1-2 minutes. Drain again. This will help remove any preservatives that may have come with the chickpeas.

Combine cooked rice, chickpeas, and all other ingredients in a large bowl and give it a good toss. Let your own tastes dictate how much extra virgin olive oil and lemon or lime juice you add. This casserole is best when all ingredients are tossed together while the rice and chickpeas are still hot/warm.

The quantities listed make approximately 4-6 servings.

Enjoy this simple rice and chickpea casserole recipe!


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