Rice & Chickpea Salad with Tahini Lemon Dressing
Serves
4
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
For the dressing:
2 tbsp. tahini
1 lemon, juiced
3 tbsp. olive oil
1 tsp. maple syrup
2 -3 tbsp. water
2 tbsp. tahini
1 lemon, juiced
3 tbsp. olive oil
1 tsp. maple syrup
2 -3 tbsp. water
For the salad:
1 cup (185g) white rice
1 carrot, peeled, grated
1 cup broccoli florets, finely chopped
½ red onion, diced
1 cup (165g) chickpeas, drained
½ cup (15g) cilantro, chopped
salt & pepper
1 cup (185g) white rice
1 carrot, peeled, grated
1 cup broccoli florets, finely chopped
½ red onion, diced
1 cup (165g) chickpeas, drained
½ cup (15g) cilantro, chopped
salt & pepper
Nutrition
(Per Serving)
Calories
390
Fats
16 g
Protein
9 g
Carbs
54 g
Instructions
- Cook the rice following the instructions on the packaging. Once cooked, drain and set aside to cool.
- Make the dressing by combining all of the dressing ingredients. Set aside in the refrigerator until ready to assemble the salad.
- Place all the salad ingredients, including the cooked rice, into a large bowl. Season to taste with salt and pepper and mix well.
- Drizzle half of the dressing over the salad and mix until well covered. Serve the remaining dressing alongside the salad. Serve at room temperature.