Brown Rice Salad

A brown rice salad with delicious chickpeas, a blend of kale and beets and a zingy orange ginger dressing! Eat it cold or warm, either way it's extremely delicious!

Course Salad, vegan

Cuisine International

Keyword brown rice salad

Prep Time 2

Cook Time 22

Total Time 30

Servings people

Calories 522kcal

Ingredients

1 cup dry chickpeas (soaked overnight)
1 cup brown rice
1 cup water
1 tsp sea salt
1 bag Mann's Kale Beet Blend
1 orange
1 tsp ginger paste
4 Tbsp avocado oil
sea salt
pepper

Instructions

Soak chickpeas overnight. Then drain and rinse.
Add brown rice, soaked chickpeas, 1 cup water and sea salt to pressure cooker. Turn valve to sealing position and pressure cook on high for 22 minutes. Then let pressure release naturally. (Do NOT turn valve to venting position, just let pressure release naturally).
In the meantime, prepare the dressing by zesting the orange, adding juice of half an orange to a sealable jar, add zest, ginger paste, avocado oil and salt and pepper and shake vigorously.
Assemble the salad by adding brown rice and chickpeas, Mann's Kale Beet Blend and dressing to a bowl, toss well and serve.
For meal prepping: Wait for brown rice and chickpeas to cool down completely before tossing together with Mann's Kale Beet Blend, divide into 4 meal prep containers. Prepare dressing and store separately. Toss with dressing minutes before serving.

Video

Nutrition

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