Brown Rice, Chickpea + Crunchy Veggie Salad.

Brown rice, chickpea, and crunchy veggie salad!


1/2 cup Short grain brown rice, pre-soaked
1/2 cup Dry chickpeas, pre-soaked
1/2 Large cucumber
2 Celery ribs
1 Carrot
1 Yellow, orange, or red bell pepper
1/2 Bunch of arugula
4 Scallions
2 tbsp. Fresh lemon juice
1/4 cup Chicken or vegetable broth
1 tbsp. Mustard
1 tbsp. Olive oil
1/2 tsp. Himalayan or sea salt
1/4 tsp. Freshly ground black pepper

Cook rice and chickpeas. In the meantime, cut cucumber, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.

In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, chickpeas, vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

This recipe would also be great using sprouted chickpeas. For a more pacific flavour that reap the benefits of sea vegetables, I’ll someday try this using bits of wakame or kelp.


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