Bowl with baked chickpeas and whole grain rice

Place the rice in a small pot, add water (about 1 cm above the rice) and simmer over low to medium heat for 30–35 minutes or until tender. Let it cool after cooking.

Meanwhile, preheat the oven to 180 °C and line a baking tray with parchment paper. Rinse the chickpeas, place them on the tray, season with salt and pepper, and bake for 20–25 minutes until crispy.

Prepare the dressing: cut one-third of the cucumber and place it in a deep bowl along with the cottage cheese and finely chopped dill. Blend with an immersion blender until smooth. Season with salt and pepper to taste.