There are so many variations on a summer grain salad, and it’s just a matter of changing up a few herbs and components of the dressing. They go great next to a grilled protein or as a standalone vegetarian mael. You can always omit the chickpeas and cucumber if you like (or use black beans, for instance), but I’m partial to these 2 ingredients and put them in almost every salad I make.
Total Time: 15 Minutes
Serves: 4
Difficulty Level: Easy
Ingredients
2 cups cooked brown rice
1 15 ounce can of chickpeas, drained and rinsed
4 ounces feta or cotija cheese, crumbled
4 radishes, sliced thin
½ cup cherry tomatoes, halved
½ cup cucumber, medium diced
½ cup chopped parsley
½ cup chopped cilantro
2 limes, juice and zest of
2 tablespoons agave nectar
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt and pepper
Method
- Add all ingredients to a large bowl, and toss gently to combine. Serve cold or at room temperature. (Will keep up to a week in the refrigerator)
You must be logged in to post a comment.