Rice & Chickpea Salad with Tahini Lemon Dressing

Serves: 4

Prep: 10 mins

Cook: 0 mins

Ingredients

For the dressing:

2 tbsp. tahini

1 lemon, juiced

3 tbsp. olive oil

1 tsp. maple syrup

2-3 tbsp. water

For the salad:

1 cup (185g) brown rice

1 carrot, peeled, grated

1 cup broccoli florets, finely chopped

1/2 red onion, diced

1 cup (165g) chickpeas, drained

1/2 cup (15g) cilantro, chopped

salt & pepper

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
390	16g	54g	9g	6g

*nutrition per serving

Directions

1. Cook the rice following the instructions on the packaging. Once cooked, drain and set aside to cool.

2. Make the dressing by combining all of the dressing ingredients. Set aside in the refrigerator until ready to assemble the salad.

3. Place all the salad ingredients, including the cooked rice, into a large bowl. Season to taste with salt and pepper and mix well.

4. Drizzle half of the dressing over the salad and mix until well covered. Serve the remaining dressing alongside the salad. Serve at room temperature.