Vegan Brown Rice and Chickpea Salad
A cold vegan brown rice salad with freshly chopped vegetables and chickpeas in a simple lime dressing. This rice and chickpea salad can be enjoyed as a main or as a side, making it ideal for lunch or dinner.
Servings: 4 people
Calories: 540kcal
Equipment
Ingredients
- 250 grams Brown rice cooked and cooled
- 1 medium Tomato diced
- 1 medium Lebanese cucumber diced
- 1 handful Red cabbage sliced
- ½ cup Corn kernels pre cooked from a corn cob, or organic tinned variety
- 4 medium Radishes diced
- ½ medium Capsicum (bell pepper) any colour is fine. diced.
- 1 small handful Fresh mint leaves roughly chopped
- 1 cup Chickpeas (garbanzo beans) cooked
- 1 small Avocado chopped
- 1 sprig Spring onion chopped
Brown Rice Salad Dressing
- 1 medium Lime freshly squeezed
- 4 tablespoon Olive oil extra virgin
- 1 teaspoon Salt or to taste
- ½ teaspoon Black Pepper freshly cracked, or to taste
Instructions
- In a mixing bowl, add cold cooked rice and all chopped vegetables and herbs250 grams Brown rice, 1 medium Tomato, 1 medium Lebanese cucumber, 1 handful Red cabbage, ½ cup Corn kernels, 4 medium Radishes, ½ medium Capsicum, 1 small handful Fresh mint leaves, 1 cup Chickpeas, 1 small Avocado, 1 sprig Spring onion
- Add dressing ingredients to the combined brown rice and vegetables and mix well. Serve cool.1 medium Lime, 4 tablespoon Olive oil, 1 teaspoon Salt, ½ teaspoon Black Pepper
Video
Notes
Brown rice can be cooked in advance and then later combined with the rest of the ingredients, it will need to be cold to be added to the salad. 2½ cups cooked brown rice = 1 cup uncooked brown rice.
You might also like this glass noodles salad.
Nutrition
Calories: 540kcal | Carbohydrates: 73g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 639mg | Potassium: 817mg | Fiber: 11g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 3mg