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+ dressings for some great options.

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.

More Vegan Salads

If you like this vegan brown rice chickpea salad, you will also like my spiced maftool salad, veggie filled fried rice without oil, or this delicious aubergine rice bowl.

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.

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

Brown Rice Chickpea Salad

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

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Course: Main Course, side

Cuisine: Australian

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 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

Instructions

In a large mixing bowl, gently combine the cold-cooked rice (see above article) and all the chopped vegetables and herbs.
2½ cups Brown rice, 1 medium Tomato, 1 medium Lebanese cucumber, 1 handful Red cabbage, ½ cup Corn kernels, 4 medium Radishes, ½ medium Bell pepper, 1 small handful Fresh mint leaves, 1 cup Chickpeas, 1 small Avocado, 1 sprig Spring onion
Add dressing ingredients to the brown rice and vegetables and gently toss together, try to avoid mushing the rice. Serve cold.
1 medium Lime, 4 tablespoon Olive oil, 1 teaspoon Salt, ½ teaspoon Black Pepper

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

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

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Comments

5 from 16 votes (11 ratings without comment)

Brown Rice Chickpea Salad