Brown Rice Salad recipe - ingredients, nutrition and when to eat it
A salad of nutty brown rice topped with roasted vegetables and chickpeas, served with tangy balsamic dressing.
A salad of nutty brown rice topped with roasted vegetables and chickpeas, served with tangy balsamic dressing. It has a satisfying bite and makes a good light lunch or simple dinner.
Salads & light · 25 minutes to cook
Tips: Spread the vegetables out without overlapping so their surfaces brown evenly.
Tips: If the brown rice is too hot, it can soften the vegetables, so let it cool slightly before assembling.
Tips: Add the balsamic vinegar just before eating so the brown rice does not become soggy.
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Ingredients (1 serving)
- Brown rice — 150 g
- Cooked chickpeas — 50 g
- Broccoli — 60 g
- Carrot — 40 g
- Green bell pepper — 40 g
- Onion — 30 g
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp