A cold vegan brown rice salad with freshly chopped vegetables and chickpeas in a simple lime dressing. This rice salad can be enjoyed as a main or as a side, making it ideal for lunch or dinner.
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CrA creamy vegan asparagus soup made with fresh asparagus, potatoes and caramelised onions blended with coconut milk. This vegan soup recipe is also gluten free.
I absolutely adore this vegan brown rice and chickpea 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 quick of what to make and this never fail rice salad came to the rescue. I mention this, as if you ever get stuck, this is the one easy healthy vegan meal you can turn to.
😋Why you’ll love this recipe
- Vegan, gluten free, refined sugar free and nut free.
- Easy preparation, only one bowl needed, no need to prepare the lime dressing separately
- It’s a colourful rice salad packed with goodness
- Great as a work/school lunch
- This vegan rice salad is adaptable
✔️What You’ll Need
🥘Ingredient Notes
Below are some points on some of the rice salad ingredients;
Brown rice is easily found on the shelves of your local supermarket, or you can shop for it here*. You will want to cook the brown rice as per the packet instructions and allow it to cool down before combining it with the other salad ingredients.
Chickpeas aka garbanzo beans add protein to this salad can be cooked from the dry variety* or store-bought already cooked organic chickpeas*, Drain them from their aquafaba. Aquafaba is the brine that can be used to make many wonderful foods such as vegan meringues.
Corn kernels can be freshly boiled and cut from a corn cob or store bought.
All vegetables should be fresh and of good quality - blemish-free. These should be chopped up in salad bite-size pieces. The avocado adds a bit of creaminess and the radish and red cabbage add vibrancy and crunch. Capsicum (bell pepper) can be any colour you prefer.
Fresh mint leaves are best.
Lime adds a wonderful subtle hint of citrus to this brown rice salad. It should be freshly squeezed. I like to select a lime that has no blemish but can easily be squeezed, this normally signals it has a lot of juice.
Olive oil should be a good quality extra virgin. I find a good olive oil makes the world of difference in salads.
🔪Step-By-Step
Let’s get to how to make brown rice and chickpeas salad;
Step 1 - In a salad bowl, add the cooked and cooled brown rice and all chopped vegetables.
Step 2 - Pour over the lime juice, olive oil and sprinkle salt & pepper. Combine salad ingredients and serve cold.
💭Pro Tips
Brown rice can be cooked in advance and then later combined with the rest of the ingredients.
Ensure the rice is cool by immediately spreading it onto a tray. This will cool the rice quickly and stop the rice from turning mushy and cooking further.
✔️Variations
Short on time? Pre-cooked brown rice pouches* can be used. Once heated as instructed on the packet, allow it to cool to room temperature.
Lime can be substituted with lemon.
Other vegetables can be substituted or added as per your liking. You may need to adjust the amount of dressing needed. Some other vegetables that would work include lettuce, kale, carrot, celery etcetera.
Types of rice - whilst brown rice is the recommended rice for this salad, white rice such as basmati, jasmine or long grain could be used. Brown basmati rice also works well.
Dressing can be changed to suit, check out these 20+ vegan salad dressings to choose from.
❓FAQ
Yes, 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, as this brown rice salad uses fresh vegetables which tend to wilt when prepared and stored.
Yes, this salad can be made ahead. Prepare the rice and chop the vegetables, keep them separate in the refrigerator. Add the dressing when serving or about 15 minutes before serving.
🥘Related recipes
Did you enjoy making this vegan brown rice and chickpeas salad? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
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Janelle x
Vegan Brown Rice and Chickpea Salad
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 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
Instructions
- In a mixing bowl, add rice and all chopped vegetables and herbs2½ cups 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 and mix well. Serve cool.1 medium Lime, 4 tablespoon Olive oil, 1 teaspoon Salt, ½ teaspoon Black Pepper
Video
Notes
Equipment
Nutrition
Do you like the sound of this salad being paired with something else? Try our Pumpkin Soup Recipe Vegan as a starter and finish off with our Lebanese Turmeric Semolina Cake aka Sfouf with a cup of tea or coffee.
Justine
i love the color and the flavor. I make this now regularly for lunch and sometimes I add some protein to it.