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, place them on the sheet, season with salt and pepper, and roast for 20–25 minutes at 180 °C.

For the dressing: Divide the cucumber into three parts. Place one third together with the cottage cheese and dill in a bowl and blend until smooth with an immersion blender. Season with salt and pepper.