This vibrant salad pairs nutty brown rice with chickpeas and a tangy sesame vinaigrette for a nutrient-packed meal.
12 ingredients
1 cup Rice brown medium grain cooked without salt
2 tablespoon Sesame seed kernels (shelled) toasted with salt
1/2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet bell red raw
1/2 pepper, large (3-3/4" long, 3" dia) Peppers sweet yellow raw
4 medium (4-1/8" long) Onions green spring or scallions raw
1/4 cup Cilantro or coriander leaves fresh or raw herb
3/4 cup Chickpeas or garbanzo beans canned no salt added
1 tsp Sesame oil
1/4 tsp Cumin seed ground or whole
2 tablespoon Lemon juice raw
1 tablespoon Olive oil
1/4 tsp Salt
8 steps
- The night before, cook brown rice according to package directions except omit salt. Store in frig overnight. You will need 1 cup of cooked rice for this recipe.
- Toast the sesame seeds in a small cast iron skillet on the stove for 3 minutes. Stir, turn off the heat and let cook for another 1 minute. Do not burn the seeds.
- Finely dice the bell peppers, green onions, and cilantro and place in a medium-sized bowl.
- Remove brown rice from the refrigerator. Add to the bowl of veggies.
- Drain and rinse one can of chickpeas. Measure out 3/4 cup of chickpeas and add to the rice and veggie mixture.
- Prepare the vinaigrette by combining the toasted sesame seeds, sesame oil, cumin, and lemon juice in a medium-sized glass mason jar.
- Slowly whisk the olive oil into the vinaigrette mixture. Add salt, cover, then shake well. Add the vinaigrette to the salad bowl of veggies, rice, and chickpeas, then toss to combine.
- Divide into 4 servings and enjoy immediately or refrigerate and enjoy within the next few days.
This salad is meant to be served cold.
Tip:
Garnished with fresh cilantro leaves in recipe photo.
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