The Whole Food Diary

Chickpea and Brown Rice Salad

Dairy-free, Gluten-free, Vegan, Vegetarian, Dinner, Lunch

  • For the salad
    • 1 cup of cooked brown rice
    • 1 tin organic chickpeas
    • 2 peppers
    • 1 corn on the cob
    • 1 carrot
    • Handful of baby plum tomatoes
    • 4 spring onions
    • 1/2 bag of watercress
  • For the dressing
    • 1 tbsp lemon juice
    • 1 tbsp cider vinegar
    • 2 tsp extra virgin olive oil
    • 1 tsp mustard powder (or dijon mustard)
    • Handful of thyme
    • Large pinch of salt and pepper

I generally try to soak and cook my own beans but I think tins are great for those occasions when you haven’t planned ahead. The combination of rice and beans makes this a really filling salad and if you make it straight after the rice is cooked it’s nice and warming for chilly autumn evenings.

Start by cooking the brown rice according to the instructions on the packet, it usually takes about 35-40 minutes.

Whilst the rice cooks, turn on the oven at 225 degrees celsius. Cut the peppers in quarters and place skin-up on an oven tray and drizzle with a bit of olive oil. Roast for 10 minutes then turn on the grill setting and leave for another 5 minutes or until the skin is burned and blistered. When ready allow to cool then peel as much of the skin off as possible, then cut into slices.

Drop the corn on the cob into boiling water and simmer for 7 minutes with a pinch of salt. Once cooked allow to cool then cut the corn off the cob.

To make the dressing, chop the thyme roughly and mix with all the other ingredients. Set aside.

Chop the tomatoes in half and slice the spring onion. Use a vegetable peeler to ribbon the carrot.

In a mixing bowl, add the rice, the drained chickpeas, corn, peppers and add half of the dressing and mix well. Place a handful of watercress on each plate and divide the rice mixture on top. Add the chopped vegetables on top and drizzle over the remaining dressing.

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