Good evening!
Tonight I am sharing with you a delicious recipe that I first tasted when my grandmother made it to me a couple years ago. As always, I did a few swaps… and ended up with a yummy dinner ;-).
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Adaptation of “Salade lentilles et riz”, Qu’est-ce qu’on mange, Le cercle des fermières du Québec
Ingredients:
- 1 can (15 ounce) garbanzo beans (chickpeas)
- 2 cups cooked brown rice
- 1/4 cup chopped cilantro
Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp low sodium soy sauce (or tamari/coconut aminos)
- 1/4 tsp dried basil leafs
- 3 cloves garlic, pressed
- Salt, pepper to taste*
Directions: In a salad bowl, toss garbanzo beans, rice and cilantro together. In a small bowl, whisk all dressing ingredients. Pour the dressing on the salad and toss until well coated.
*Note: I didn’t use any salt. The soy sauce is enough salty for me. I suggest tasting before adding.
Makes 4 servings
Nutrition: 346 calories, 141 calories from fat, 16 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 140 mg sodium, 43 g carbohydrates, 7 g fiber, 4 g sugars, 9 g protein
The dressing is delicious with the rice and chickpeas. Practically addicting ;-). This is a great weeknight meal if you have leftover cooked brown rice; it takes 10 minutes to make! And if you have leftovers, you have a lunch to bring to work the next day!
Looks good and filling, especially for a vegetarian meal! Thanks for sharing.
These flavors seems so crisp and fresh!
What a refreshing salad. I love all these ingredients especially the cilantro. I'm a big fan:)
That is a delicious dressing! I'd love to put it on any salad!
Great recipe — thank you!
Wow, thanks for this complete vegetarian meal recipe. I just loved how fresh tasting it was and it was even better COLD the next day as leftovers. Wish they had something like this in restaruants when you want to go out for dinner. Most people think a veg. meal is PASTA and vegetables??? Where did they go to school I wonder?
Absolutely delicious vegetarian meal. It’s perfect for our Sunday light supper with friends (before Masterpiece Theatre)! Quick and easy to make, healthy ingredients, made from scratch.
Thank you!
Nuala
Just made this salad to use up some brown rice that I made last night. I found it to be flavorful. I did add some extras: 1/2 c. diced hot house cucumbers, 1/2 c. diced tomatoes, and a small amount of Feta cheese. I added some sliced spinach leaves on my plate since I wasn’t sure how it would hold up in the salad. I had a side salad with it. My son ate his in a flat bread roll up; he didn’t have the Feta cheese in his – he put in some mozzarella cheese; he added some Ranch dressing to the wrap. I tasted a bite of it and it was very tasty.