Broccoli and Chickpea Rice Salad
Broccoli and Chickpea Rice Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. This main course has 524 calories, 19g of protein, and 12g of fat per serving. For $1.38 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. If you have ground pepper, green onions, tamari soy sauce, and a few other ingredients on hand, you can make it. 44 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by foodandspice.blogspot.com. With a spoonacular score of 99%, this dish is outstanding. Try Broccoli and Chickpea Rice Salad, Broccoli and Chickpea Rice Salad, and Broccoli and Chickpea Rice Salad for similar recipes.
Servings: 6
Ingredients:
1/4 cup sliced almonds (lightly toasted if desired)
4 cups broccoli florets
2 cups cooked brown rice (2/3 cup dried rice)
2 tablespoons Dijon mustard
1 1/2 cup cooked chickpeas (1/2 dried chickpeas)
1/4 cup fresh cilantro or parsley, trimmed and chopped
1 clove garlic, minced
2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped
fresh ground black pepper
juice from 1/2 lemon (1 1/2 tablespoons)
1 tablespoon olive oil
2 teaspoons olive oil
2 tablespoons pineapple juice (juice from canned pineapple)
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sea salt, or to taste
1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional)
2 teaspoons tamari (soy) sauce
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.
Step by step:
1. In a large skillet, heat the oil over medium heat.
2. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
3. Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl.
4. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.
Nutrition Information:
covered percent of daily need
