Rice Bowl with Chickpeas and Cashew Sauce

Ingredients

• 60 g Cashews
• 100 g long-grain parboiled rice
• 2 carrots
• 1 bundle of radishes (small bundle)
• 100 g arugula (or lamb's lettuce)
• 1 orange (or apple)
• 1 tbsp lime juice
• 10 g parsley (0.5 bundle)
• Salt
• Pepper
• 265 g chickpeas (canned, drained weight)

Instructions

1. 1.

   Soak cashews in 100 ml water. Cook rice in boiling salted water according to package instructions.

2. 2.

   Meanwhile peel and grate carrots. Clean, wash, and slice radishes. Wash arugula, dry by shaking, and set aside. Peel orange and cut into small pieces.

3. 3.

   Wash parsley, shake dry, and chop finely. Blend cashews with soaking water, lime juice, and parsley; season with salt and pepper.

4. 4.

   Arrange rice, salad, carrots, radishes, chickpeas, and fruit in bowls and drizzle with the sauce before serving.