Brown Rice Chickpea Salad
A refreshing brown rice chickpea salad with a bright lime dressing and fresh chopped veggies.
Servings: 4 people
Calories: 540kcal
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
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
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