Organic Brown Rice, Almond Chickpea Salad with Lemon-Maple-Soy Dressing

Summer is the perfect time for healthy salads and this Organic Brown Rice, Almond Chickpea Salad with Lemon-Maple-Soy Dressing is a high protein, filling meal in itself.

The fresh zest of lemon combined with the sweetness of maple,the saltiness of tamari sauce and the zing of fresh ginger,  creates a delicious fusion of flavours and the silvered almonds provide a satisfying crunch.

If I make this salad for kids I omit the fresh ginger as it can be a bit strong for their young palates. But you could use a touch of organic powdered ginger instead.

Ingredients – all organic if possible

2 small carrots

1 large tomato

1 medium red capsicum

1 large Lebanese cucumber

a handful of baby spinach

a cup of cooked and cooled chickpeas

a cup  and a half of cooked and cooled brown rice

1/3 cup of silvered almonds

Dressing – all organic if possible

the juice of one lemon

2 tbsp of tamari

2 tbsp of maple syrup

2 tbsp of cold-pressed olive oil

1 tsp of grated ginger

1 tsp of sesame oil

Himalayan Pink Salt and Pepper to taste

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There are also plenty of other vegan & vegetarian recipes for you to enjoy here