Chickpea salad with rice de 294 Kcal

Preparación

1. CHICKPEAS: Wash and leave soaking the chickpeas overnight. Drain the soaking water and place the chickpeas in a pot, then cover the chickpeas completely with fresh water. Cook for 1 hour or until chickpeas are soft. If you use an express pot, cooking is much faster. ***You can use canned chickpeas, just rinse them to remove excess sodium.
2. To cook the rice: add in a pot a portion of rice and twice the water, garlic and salt to taste. Cover and simmer for 20-30 min.
3. Finely chop the coriander (TIP: do not pull the coriander stem, it adds even more flavor than the leaf). Mix the coriander with 1 tablespoon of rice vinegar
4. Blend the avocado with the previous mixture of coriander and vinegar. Season with pepper, salt and lemon.
5. Mix the avocado sauce with the quinoa.
6. Place on a deep dish a bed of green leaves, add quinoa, chickpea and tomato cherry. Stir.
7. Serve and enjoy!