plantbased vegan vegetarian brunch lunch salads spring summer

red rice & chickpea salad

ready in: 30 minutes

servings: 4-6

by: Ceres Organics

This vibrant red rice and chickpea salad is a perfect balance of flavors and textures, featuring nutty red rice, hearty chickpeas, and a sweet-savory combination of fresh apricots, sun-dried apricots, strawberries, and curly kale. Tossed in a tangy mustard-honey dressing and topped with creamy feta, this salad is a nourishing and refreshing dish ideal for a light lunch or dinner.

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ingredients

  • 1 cup Ceres Organics Red Rice
  • 1 can Ceres Organics Chickpeas
  • 3-4 fresh apricots
  • 1/2 cup Ceres Organics Sundried Apricots
  • 250g strawberries
  • 2 cups curly kale
  • 50g feta (optional)
  • 2 Tbsp Ceres Organics Olive Oil
  • 1 Tbsp Ceres Organics Wholegrain Mustard
  • 1 tsp honey
  • 1 Tbsp lemon juice

method

  1. Cook the rice as per packet instructions then set aside to cool. The rice should be warm but not hot.
  2. Prep the salad ingredients - drain and rinse the chickpeas, slice the fresh apricots, sun-dried apricots, strawberries and kale.
  3. Make the dressing by whisking together the olive oil, mustard, honey, lemon juice and a generous amount of salt and pepper.
  4. Combine all the salad ingredients then stir through the dressing. Top with feta and serve fresh!

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