1. Heat olive oil in large nonstick skillet over high heat and cook chickpeas and onion 1 minute; season with salt, if desired.
2. Stir in water and Knorr® Rice Sides™ - Rice Pilaf. Cover and cook 7 minutes. While Rice is cooking, chop tomato and parsley.
3. Stir tomato and parsley into cooked rice; cut lemon in half and squeeze about 2 Tbsp. into rice. Top with walnuts and feta cheese.
- 17 g Total Fat
- 2.5 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 590 mg Sodium
- 45 g Total Carbohydrates
- 6 g Dietary Fiber
- 6 g Sugars
- 12 g Protein
- 0 mcg Vitamin D
- 113 mg Calcium
- 3 mg Iron
- 392 mg Potassium
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Nutritional Information
- 17 g Total Fat
- 2.5 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 590 mg Sodium
- 45 g Total Carbohydrates
- 6 g Dietary Fiber
- 6 g Sugars
- 12 g Protein
- 0 mcg Vitamin D
- 113 mg Calcium
- 3 mg Iron
- 392 mg Potassium
Directions
1. Heat olive oil in large nonstick skillet over high heat and cook chickpeas and onion 1 minute; season with salt, if desired.
2. Stir in water and Knorr® Rice Sides™ - Rice Pilaf. Cover and cook 7 minutes. While Rice is cooking, chop tomato and parsley.
3. Stir tomato and parsley into cooked rice; cut lemon in half and squeeze about 2 Tbsp. into rice. Top with walnuts and feta cheese.