Chickpea & Borlotti Bean Salad
serves about 4
1/2 cup (90g) brown rice 65g broccoli, chopped 2 carrots 1 red pepper 1 orange pepper 50g spinach 1 400g tin chickpeas, drained – I used Cirio 1 160g tin barlotti beans, drained – I used Ciro 3 tbsp olive oil 3 tbsp water 2 tbsp sesame seeds 2 tbsp tamari soy sauce 1 tbsp + 1 tsp medium curry powder 2 tsp rice vinegar 1.5 tsp chilli powder 1 tsp turmeric 1/2 tsp vegetable stock powder – I used bouillon 1/2 tsp black pepper
Firstly, fill a medium pan with water, place it onto a medium heat, and bring it to a boil. Then, add in the brown rice and begin to cook it for 20-25 minutes until ready. When there are about 2-3 minutes left for the rice to cook, add in the broccoli.
In the meantime, make the salad. Finely cube the carrots, red pepper and orange pepper. Then, add them into a large salad bowl, followed by the spinach, chickpeas and borlotti beans. Then, set the bowl aside until the rice and broccoli have cooked.
When the rice and broccoli has cooked, remove them from the heat, drain them and add them into the salad bowl.
Next, add the olive oil, water, tamari soy sauce, sesame seeds, curry powder, rice vinegar, chilli powder, turmeric, vegetable stock powder and black pepper into the salad bowl. Then, using a spoon or spatula, gently mix all of the ingredients together until everything is well mixed. Lastly, when this is done, serve.