Chickpea salad recipe | Vegan gluten free

Post Type

Is anyone else over winter too? I miss long summer days, endless afternoons in the sun and fresh salads for pretty much every meal. Today was especially cold and I thought it would be lovely to have salad for dinner – who knows maybe summer hurries up…

I knew I wanted to use chickpeas as a base (they are so nice and creamy), and I  bought some lovely mushrooms on the way home from work. I took a look inside the fridge and pantry and I came up with a list of things to add. Walnuts, baby cos lettuce, carrots, brown rice, coriander, sesame oil, lemon juice, apple cider vinegar and pink himalayan salt – so much yum!!

In our house we love salads quite zingy so add the lemon juice and vinegar according to taste. This chickpea salad recipe makes 4 generous portions.

Enjoy!

Vanja xx


Chickpea salad with mushrooms and broccoli vegan gluten free


 


Chickpea salad with mushrooms and broccoli vegan gluten free


 

Chickpea mushroom broccoli salad recipe | Vegan gluten free
 
Author: 
Recipe type: Salad
Cuisine: Vegan
Prep time: 
Total time: 

Ingredients
  • 375 g mushrooms
  • 220 g carrots
  • 200 g broccoli
  • 2 cans chickpeas
  • 150 g cooked brown rice
  • 150 g baby cos lettuce
  • 50 g walnuts
  • 1 tsp olive oil (for sautéing mushrooms)
  • ½ bunch coriander
Dressing
  • 4 tsp rice wine vinegar
  • 6 tsp lemon juice (add a little at a time, to taste)
  • 2 tbsp sesame oil
  • salt
Instructions
  1. Peel & chop mushrooms then sauté in olive oil, let them cool.
  2. Wash and chop broccoli, steam them above a pot of boiling water. Let them cool.
  3. Wash, peel and julienne the carrots.
  4. Drain and wash chickpeas.
  5. Wash the cos lettuce and cut or break into small pieces.
  6. Wash and chop the coriander.
  7. Add all ingredients to a big bowl, add the cooked rice.
  8. Create the dressing by mixing dressing ingredients together (I use a jar with a lid).
  9. Add dressing to the salad and serve immediately.

 

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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