Bowl with Roasted Chickpeas & Dill Dressing

Place the rice in a small pot, cover with water (approx. 1 cm above the rice) and simmer over low to medium heat for 30–35 minutes until soft.

Meanwhile, preheat the oven to 180 °C and line a baking sheet with baking paper. Rinse the chickpeas, spread them on the sheet, season with salt and pepper, and roast at 180 °C for 20–25 minutes until crispy.

For the dressing: Place one-third of the cucumber together with the cottage cheese and dill in a bowl and blend until smooth with an immersion blender. Season with salt and pepper. Dice the remaining cucumber, cut the onion into fine strips, and quarter the cherry tomatoes. Mix everything with the dressing.