Chickpea rice salad
These individual salad bowls are packed to the brim with fiber, flavor and crunch.
Our resident vegan loves to come up with new ways to fill an empty belly using the best foods in the market (or in the garden, as the case may be). These beautiful salad bowls, her latest creation, are a fabulous way to fill up at lunchtime and get your daily dose of nutrients – and then some!
Sunflower seeds, spinach and chickpeas are in the "best foods" category by all standards – they’re low in calories, high in nutrition, and have incredible vitamin content. The avocado adds healthy fat (monounsaturated), potassium and more fiber. Dousing the whole bit with a lightly seasoned vinegar and some herbs clinches the deal and makes this a gourmet salad to go.
- 3 cups cooked chickpeas
- 2 avocados, diced
- 3 cups cooked rice
- 4 cups baby spinach, chopped
- 1/2 cup sunflower seeds
- 1 English cucumber, diced
- Seasoned rice vinegar
- Dried herbs, optional
- Black pepper, to taste
Set out 4 individual salad bowls.
In each, place 3/4 cup rice, 3/4 cup chickpeas, a scoop of diced cucumbers, baby spinach and avocado and a sprinkling of sunflower seeds.
Drizzle rice vinegar over salad bowls, season to taste and serve within 24 hours.