Moroccan Rice Bowl with Herbs

• 150 g Basmati rice
• 1 ¼ tsp Fine sea salt
• 240 g Canned chickpeas
• 1 medium Cucumber
• 200 g Cherry tomatoes
• 1 medium Lemon
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 20 g Fresh parsley
• 20 g Fresh coriander

1. Rinse the rice in a colander under cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.75 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork and spread on a plate to cool.
2. Drain and rinse the chickpeas, then leave to drain well. Dice the cucumber and halve the cherry tomatoes. Finely chop the fresh parsley and fresh coriander.
3. Finely grate the lemon zest into a large bowl, then squeeze in the juice. Whisk in the olive oil, ground cumin, and the remaining 0.5 tsp fine sea salt until combined.
4. Add the cooled rice, chickpeas, cucumber and cherry tomatoes to the bowl and toss gently to coat. Fold through the fresh parsley and fresh coriander. Serve at room temperature, or chill for 10 minutes for a cooler bowl.

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