With the arrival of summer, there are those who relegate cooked foods to the background, reducing the consumption of legumes. This rice salad, chickpeas and dill provides us with an alternative to traditional dishes, presenting itself as a more informal and fresh proposal.
It is not a quick recipe; brown rice takes about 40 minutes to cook. However, you don't have to prepare it the same day you are going to serve it; can be kept in the refrigerator in a airtight container One day to another. And you don't even have to cook the chickpeas to prepare it; we can pull canned goods.
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 María
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
Preparation
- 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