Description
A fresh and flavorful salad combining brown rice, protein-packed chickpeas, and vibrant vegetables, tossed in a zesty cilantro lime dressing.
Ingredients
- 1/2 cup uncooked brown rice
- 1 cup vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
- In a large bowl, combine the cooked brown rice, chickpeas, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, water, minced garlic, salt, and pepper.
- Pour the dressing over the chickpea and rice mixture. Toss gently to combine.
- Serve immediately or chill for later. If desired, top with crumbled feta cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. For best results, keep feta cheese separate until serving.
- Prep Time: 15
- Cook Time: 50
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean