Healthy Brown Rice Salad

This easy basmati brown rice salad is healthy and super delicious. It is a plant-based vegetarian and vegan friendly dish. Eat it for a light lunch or dinner.

5 from 1 vote

Print Pin Add to Collection

Course: Al La Carte, brunch, Dinner, Lunch

Cuisine: American, Healthy, Mediterranean

Keyword: Brown Rice Salad, Easy recipes, Healthy Salads, Plant baised recipes, Plant based diet, Vegan salads, Vegetarian Recipes

Prep Time: 5

Cook Time: 40

Rice Resting Time: 10

Total Time: 55

Servings: Servings

Calories: 628kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

For the Rice:

1 cup basmati brown rice
2 cups water or vegetable stock
1 teaspoon salt

For the vinaigrette:

2 tablespoons shallots finely minced
1 small garlic clove grated
2 teaspoons fresh oregano finely minced
1/2 teaspoon ground cumin
1 teaspoon vegan friendly honey (can use raw organic honey if not vegan/vegetarian)
salt and freshly ground black pepper
3 tablespoons freshly squeezed lime juice
1/2 cup plus 1 tablespoon grape seed oil

For the vegetables:

6 ounces Haricot vert blanched and cut into bite size pieces
2 medium carrots peeled, diced and blanched
8 ounces grape tomatoes halved
2 scallions chopped
1/4 medium red onion peeled and thinly sliced
1 cup fresh basil leaves
salt and freshly ground black pepper to taste

For the Roasted Chickpeas:

15 ounces canned chickpeas rinsed thoroughly
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon ground turmeric
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Instructions

FOR THE RICE:

In a 2 quart saucepan, add the rice, salt and stock. Bring to a boil using high heat. Cover, reduce heat to low and simmer 35 minutes. Turn off the stove and let rest, covered, for 10 minutes. Fluff with a fork and allow to cool.

FOR THE ROASTED CHICKPEAS, simultaneously while the rice is cooking

PREHEAT OVEN 450F DEGREES

Line a sheet pan with parchment paper.
Add the chickpeas to the sheet pan. Season with remaining ingredients. Mix to coat thoroughly.
Roast 10 to 15 minutes in the preheated oven. Remove and set aside until cooled.

Make the vinaigrette, simultaneously while the rice and chickpeas are cooking

Add all the vinaigrette ingredients, except the oil, into a large enough measuring cup, Whisk to combine. Drizzle in the grapeseed oil while whisking. Whisk until emulsified. Set Aside.

ASSEMBLE THE SALAD:

Once the rice is cooled enough to handle the veggies without wilting them, assemble the salad.
In a large salad bowl, add the rice. Add 1 to 2 tablespoons vinaigrette to the rice. Mix to coat the rice with the vinaigrette.
Add in the balanced haricot vert and carrots, tomatoes, scallions, onions and basil leaves. Drizzle in 2 to 3 tablespoons vinaigrette. Toss to combine.
Add in the roasted chickpeas. Toss.
Serve and enjoy.

Notes

To make this a hearty meal add pan fried tofu. For meat eaters, add grilled chicken, shrimps or fish, like salmon.

Nutrition