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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