With the arrival of summer, some people tend to put stews on the back burner, reducing their consumption of legumes. This rice, chickpea, and dill salad offers an alternative to traditional dishes, presenting itself as a more informal and refreshing option.
It's not a quick recipe; brown rice needs about 40 minutes to cook. However, you don't have to prepare it the same day you're going to serve it; it can be kept in the refrigerator in an airtight container overnight. And you don't even have to cook the chickpeas; you can use canned ones.
Brown rice with chickpeas and dill
This rice and chickpea salad is a good way to introduce legumes into our diet during the coming summer.
Author MarÃa
Recipe type: Pasta
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 cup of cooked chickpeas
- 1 cup of cooked brown rice
- 2 tablespoons fresh dill, minced
- ¼ cup fenugreek or fenugreek sprouts
- 3 tablespoons of virgin olive oil
- 2 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- Sal Island
Music
- Once the brown rice and chickpeas are cooked, the we mix with the dill chopped and sprouts and place the mixture in the source or plates where we are going to serve it.
- In a small bowl, we prepare the dressing, whisking the oil with the Dijon mustard and maple syrup. We add a pinch of salt (to taste).
- We dress the salad of rice and mix well. We test and correct the salt point if necessary.
- We serve at room temperature or we reserve in an airtight container in the fridge.
Nutritional information per serving
Calories: 180