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Home » Salads

Brown Rice Chickpea Salad

Published: Jun 11, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

332 shares
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A refreshing brown rice chickpea salad with a bright lime dressing and fresh chopped veggies.

Very Colourful Brown Rice Salad
This brown rice and chickpea salad is a colourful way of eating

I adore this vegan salad, not only for its freshness and taste but also for the ease of making it.

The other day I had family come over unexpectedly over the lunch period, I had to think quickly about what to make and this never-fail quick meal came to the rescue.

I mention this as if you ever get stuck, this is the one easy vibrant meal you can turn to. It's packed with good a variety of fresh veggies, herbs which when combined with chickpeas and brown rice creates a filling meal.

Ingredients Highlight

vegetables ingredients for the rice salad

The complete list of ingredients with measurements, can be found in the full recipe card below.

Chickpeas are my bean of choice for this salad. If you’re using canned chickpeas, just rinse and drain them before adding. Here's another simple chickpeas in a salad recipe that I know you'll love for its taste and simplicity.

Cook the brown rice according to the packet instructions, then cool it down before adding it to the salad to keep the veggies cold and crunchy. I usually spread it on a tray to help it cool faster.

You can also use basmati, jasmine, long grain, wild rice or black rice .

All fresh vegetables (see the recipe card below for the list) should be of high-quality, and blemish-free. Chop them into small, bite-size pieces. The avocado adds creaminess, while the other veggies provide vibrancy and crunch. Other suggestions include chopped lettuce and kale, shredded carrot, chopped celery, and pea sprouts.

The Dressing

To dress this brown rice and chickpea salad, I love making a simple lime and extra virgin olive oil, using freshly squeezed limes. Lemons can be used instead if you prefer.

You can easily omit the oil to cater for an oil-free diet.

brown rice and salad dressing ingredients

Janelle's Tips

Save time by cooking the brown rice in advance and storing it in the fridge until you’re ready to combine it with the rest of the ingredients.

Alternatively, you can use pre-cooked rice pouches. Once heated according to the packet instructions, cool to room temperature.

Feel free to switch up the dressing to your liking. Check out these 20+ vegan dressings for some great options.

brown rice salad in a white dish

Storage

This salad can be stored in an airtight container in the fridge for 1-2 days. However, it is best consumed the same day it was prepared.

two white plates of brown rice salad

More Vegan Salads

If you like this vegan brown rice chickpea salad, you will also like my spiced maftool salad, delicious aubergine rice bowl or this sweet potato and quinoa salad recipe.

This tinned banana blossom pasta salad is also light yet filling, and so is this colorful vegan cobb salad.

For more chickpeas in salad check out this la scala salad.

round white plate with brown rice salad

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

two white plates of brown rice salad

Brown Rice Chickpea Salad

A refreshing brown rice chickpea salad with a bright lime dressing and fresh chopped veggies.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course, Side Dish
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Author: Janelle Hama

Ingredients

  • 2½ cups 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 canned, rinsed and drained
  • 4 medium Radishes diced
  • ½ medium Bell pepper (capsicum) any color is fine. diced
  • 1 small handful Fresh mint leaves roughly chopped
  • 1 cup Chickpeas (garbanzo beans)
  • 1 small Avocado chopped
  • 1 sprig Spring onion chopped

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
Metric - US Customary
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Instructions

  • In a large mixing bowl, gently combine the cold-cooked rice (see above article) and all the chopped vegetables and herbs.
  • Add dressing ingredients to the brown rice and vegetables and gently toss together, try to avoid mushing the rice. Serve cold.

Video


Notes

 1 cup uncooked brown rice = 2½ cups cooked brown rice
 
You might also like this slippery glass noodles salad made with fresh veggies too.

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

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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332 shares

Reader Interactions

Comments

    5 from 16 votes (11 ratings without comment)

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    Recipe Rating




  1. Michele

    July 22, 2022 at 11:15 am

    5 stars
    The perfect summer salad!!! Lots of crunchy veggies

    Reply
  2. Eren

    July 11, 2022 at 1:03 pm

    5 stars
    this salad turned out amazing! so filling and delicious!

    Reply
  3. Suzie

    July 03, 2022 at 9:12 am

    5 stars
    This is not only colorful, but also filling and healthy salad. addition of radish and red cabbage looks really nice. Been eating it for lunch daily for a while as it is convenient, every now and then it isnt the same as I use what veg i have left

    Reply
  4. Megan

    June 05, 2022 at 9:53 pm

    5 stars
    I love everything about this salad. Beautiful and zesty, with crunch and loads of yum. Thanks Janelle.

    Reply
  5. Justine

    August 11, 2020 at 1:24 pm

    5 stars
    i love the color and the flavor. I make this now regularly for lunch and sometimes I add some protein to it.

    Reply

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Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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