Easy Balsamic Chickpea Brown Rice Broccoli Salad Recipes

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CHICKPEA BROWN RICE BROCCOLI SALAD WITH BALSAMIC TAHINI DRESSING



Chickpea Brown Rice Broccoli Salad with Balsamic Tahini Dressing image

Provided by Allison

Categories     Lunch

Time 1h5m

Number Of Ingredients 24

1 cup brown rice
1 3/4 cups water
1/4 teaspoon fine sea salt
4 heaping cups broccoli florets (from 1 bunch)
1 red or orange bell pepper, chopped into 1-inch pieces
1 tablespoon extra virgin olive oil
Pinch each fine sea salt and freshly ground black pepper
1 bunch green kale, stemmed and chopped into bite-sized pieces
1/4 cup oil-packed sun-dried tomatoes, finely chopped
1/4 cup pitted Kalamata olives, sliced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh parsley, finely chopped
1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
3 tablespoons extra virgin olive oil
2 tablespoons tahini
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 tablespoon maple syrup
1 tablespoon nutritional yeast
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
Lemon wedges
Cashew Hemp Parmesan or crumbled feta/grated pecorino

Steps:

  • Combine the brown rice, water, and salt in a medium saucepan. Bring to a boil, stir, reduce heat to low, and cover. Cook for 45 minutes. Remove from the heat and fluff with a fork. Set aside until ready to use.
  • Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the broccoli florets and chopped bell pepper in a bowl. Add the olive oil, salt, and pepper. Toss to coat. Transfer to the baking sheet and roast for 25 minutes, or until tender and charred in some spots.
  • Once cooked, add the brown rice and roasted vegetables to a large bowl, followed by the chopped kale, sun-dried tomatoes, olives, mint, parsley, and chickpeas.
  • Add the olive oil, tahini, lemon juice, balsamic, garlic, maple syrup, nutritional yeast, salt, and pepper to a jar. Secure the lid and shake vigorously to combine. Pour the dressing over the salad and toss to coat.
  • Serve the salad in bowls or on plates and top with a sprinkle of vegan parmesan, feta, or pecorino and a squeeze of lemon.

Nutrition Facts : Calories 402 calories, Sugar 5.8 g, Sodium 539.2 mg, Fat 15.2 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 59.1 g, Fiber 7.7 g, Protein 11.7 g, Cholesterol 0 mg

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD



Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories     Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

  • Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
  • Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
  • Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

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