This dish works great for dinner, or to meal prep for a week’s worth of lunches!
- 2 – 15 oz cans chickpeas/garbanzo beans, drained
- 1 1/2 cups uncooked brown rice
- 4 cups of spinach and arugula mix
- 1 cup of radishes, sliced and pickled (soak in apple cider vinegar for 30 minutes)
- 1 cup of cherry tomatoes, cut in half lengthwise
- 1/4 cup of red onion, diced
- 20 kalamata olives
- Non-dairy tatziki sauce – click for recipe I used (I swapped in radishes for cucumber because I don’t like raw cucumber)
- 2 limes
- salt and pepper to taste
- Start by peeling and slicing the radishes, then put them in a bowl and cover with apple cider vinegar. Set aside.
- Meanwhile, cook the rice according to directions. Amount of liquid may vary depending on type of rice, but the kind I used needed 2 1/4 cups of water. Bring rice to a boil, then turn down on low, cover, and simmer until water is gone, stirring occasionally.
- While radishes are pickling and rice is cooking, chop all of your vegetables and drain the chickpeas. Prepare tatziki if using.
- Assemble by dividing equally among four bowls the rice, greens and chickpeas. On top of the greens, divide and place all of the remaining veggies, including the pickled radishes.
- Salt and pepper the bowl, then squeeze the juice of 1/2 of a lime over each bowl. Top with desired amount of hummus and tatziki sauce. I used about 1/4 cup of hummus and a heaping tablespoon of tatziki.
- Stir it all up and enjoy!
After growing weary of scrolling through paragraph upon paragraph of chatter to get to the recipe on other sites, I decided to post the recipe first and then talk about it for those who like to read the commentary!
I adapted this recipe from an idea I found on Pinterest. As mentioned in the recipe I don’t like raw cucumber, but I’ve found that radishes give that same cool bite without the flavor I hate, so I now always use radishes instead of cucumbers. If you like cucumber, then simply sub in cucumber for the radish – whether or not you pickle it is totally up to you!
I also left out the feta cheese to keep this recipe plant-based. I’ve been eating much more plant-based lately than I used to because I was finally able to kick the cheese habit. I have three servings of meat or dairy per week to keep my total animal protein intake to no more than 5% of calories. Or in other words, 560 calories or less per week from animal-based sources. If you want the feta, you can definitely add some feta crumbles to this.
Next up on Mediterranean Monday- chocolate donuts that are entirely plant-based – no dairy, no eggs, no oils. They also have an added pop of antioxidants with walnuts and milled flax, making them not only guilt-free, but good for you. Stay tuned!