Roasted Chickpea Bowl with Dill Dressing

Place the brown rice in a small saucepan, cover with water (approx. 1 cm above the rice), and cook over medium heat for 30–35 minutes until tender.

Meanwhile, preheat the oven to 180 °C and line a baking tray with parchment paper. Rinse and drain the chickpeas, then spread them out on the tray. Season with salt and pepper, and roast for 20–25 minutes until crispy.

Prepare the salad and dressing: Place one-third of the cucumber in a bowl with the cottage cheese and finely chopped dill, then blend until smooth with an immersion blender. Season with salt and pepper. Dice the remaining cucumber, thinly slice the onion, and quarter the cherry tomatoes. Mix the vegetables with the dressing.