Avocado Cilantro Lime Rice with Crunchy Chickpeas

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 2 cup long-grain white rice
• 4 cups water
• 1 can (15 oz.) chickpeas, drained and rinsed
• Olive oil for drizzling
• 1 tsp. garlic salt
• 1 ripe, fresh avocado, halved, pitted, peeled, and mashed
• 2 Tbsp. fresh lime juice
• 1 clove garlic, minced (optional)
• 1/2 cup chopped fresh cilantro
• 1 small red onion, finely diced

Instructions:

1. Cook the Rice:

2. Rinse the rice under cold water until clear.
3. Bring 4 cups of water to a boil in a medium saucepan.
4. Add the rinsed rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
5. Let the cooked rice stand covered for 5 minutes, then fluff it with a fork. Set aside.

1. Prepare the Air-Fried Chickpeas:

2. Toss the chickpeas with a little olive oil and season with garlic salt.
3. Air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until the chickpeas are crispy and golden.

1. Prepare Avocado Mixture:

2. Mash the fresh avocado in a medium bowl until creamy.
3. Stir in the lime juice and minced garlic (if using) to make a smooth avocado cream.

1. Avocado Cilantro Lime Rice:

2. Transfer the rice to a large mixing bowl.
3. Fold in the avocado cream until the rice is well coated.
4. Chop the fresh cilantro and dice the red onion, then mix it with the crispy chickpeas.
5. Serve and enjoy.

Notes & Tips: