Chickpea Rice Salad

This oven-roasted crispy chickpea and rice salad is a healthy and flavorful dish that's perfect for a light lunch or dinner. The mix of romaine, kale, and shredded Brussels sprouts provides a tasty base for the creamy, nutty, and herbaceous green goddess dressing, while the spiced roasted chickpeas add a satisfying crunch to every bite.

Chickpea Rice Salad

Course

Main
Prep time

10 Mins
cook time

25 Mins
servings

2-3
Author

@anettvelsberg

Ingredients

1 can chickpeas, drained & rinsed
1 tbsp olive oil
½ tsp paprika
½ tsp dried oregano
½ tsp garlic powder
½ tsp sea salt
½ cup Lotus Foods Regenerative Organic White Baby Basmati Rice
¾ cups water
½ tsp sea salt
2 cups chopped romaine lettuce
2 cups chopped kale
1 cup thinly sliced Brussels sprouts
1 cup diced cucumber
1 avocado, diced
¼ red onion, thinly sliced

Dressing

½ cup raw cashew nuts
½ cup loosely packed fresh basil leaves
⅓ cup loosely packed fresh parsley leaves
2 tbsp freshly squeezed lemon juice
2 tbsp nutritional yeast
1 small garlic clove
½ tsp sea salt, more to taste
¼ tsp black pepper, more to taste
⅓ cup water

product used in the recipe

Regenerative Organic White Baby Basmati Rice

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2

Combine chickpeas, olive oil, paprika, oregano, garlic powder and sea salt in a mixing bowl, toss to evenly coat chickpeas, then spread in a single layer on prepared baking sheet.
3

Roast in oven for 20-25 mins, or until crispy and golden brown. Set aside.
4

Cook rice according to directions on package in salted water. Rinse under cold water or cool to room temperature.
5

Add dressing ingredients to a high-speed blender. Blend until smooth and creamy.
6

In a large salad bowl, combine rice, romaine, kale, Brussels sprouts, diced cucumber, avocado, red onion, and crispy chickpeas.
7

Pour dressing over salad and toss to combine. Serve immediately.