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Mediterranean Chicken rice bowls

Layla
  • 20 minutes
  • Serves 4

INGREDIENTS

1 cup

Chickpeas, canned

1

English cucumber, medium large

5

Garlic clove

1

Lemon (3 tablespoons), Juice of

1/2 tsp

Oregano, dried

3 tbsp

Parsley, fresh

1/2

Red onion, medium

1

medium head Romaine lettuce

2

Tomatoes, medium

1 tbsp

Water or liquid from the chickpeas

1 cup

Kalamata olives, pitted and halved

3 tbsp

Lemon juice

2 tbsp

Lemon juice, freshly squeezed

1/4 cup

Tahini

2 cups

Rice, long grain

3/4 tsp

Kosher salt

1 tsp

Paprika

1/2 tsp

Pepper

2 1/2 tsp

Salt

3 tbsp

Olive oil

3 tbsp

Olive oil, extra-virgin

2 tbsp

Butter

1/4 cup

Feta cheese

3 1/2 cups

Water

1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano