Post was not sent - check your email addresses! In a large bowl, whisk lemon juice, olive oil, garlic, oregano, salt, black pepper, and cayenne. 1/3 cup extra virgin olive oil 1 red bell pepper, finely chopped The secret to this flavorful salad is mixing the raw spinach leaves with the hot rice – the steaming rice sort of blanches the spinach leaves. Set ingredients aside. ▢ In a small bowl, combine the ingredients for the Tomato Cucumber Salad and refrigerate until ready … ★☆ 4. Notify me of follow-up comments by email. 2 cups fresh spinach leaves, chopped Sorry, your blog cannot share posts by email. Use rice or quinoa for a gluten-free salad. 1 cucumber, peeled, seeded and finely chopped ( Log Out / ( Log Out / Step 1 Whisk olive oil, lemon, garlic powder, salt, and black pepper in a large bowl. freshly ground black pepper ( Log Out / Change ). 1 cup Bob’s Red Mill Organic Farro cooked in vegetable broth according to … Cook U.S.-grown brown rice according to package instructions. Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas, Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms, Farro Salad with Roasted Vegetables and Feta Cheese, Savory Galette with Caramelized Onions, Kale, Apples, and Goat Cheese, Pasta alla Norma with Basil and Fresh Mozzarella (Gluten Free), Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing, 21 Vegan Salad Recipes To Try This Month - Morgan Boulevard. They become brighter and more tender and are able to retain their flavor and nutritional value. Change ), You are commenting using your Facebook account. 1/4 tsp. cayenne pepper Keeps well in the fridge in an airtight container for up to 5 days. Mediterranean Chickpea Salad. 1/2 tsp. ★☆. They’re…, Your email address will not be published. I’m taking this salad to the company holiday potluck! Remove from heat and pour enough cold water on top of the cooked rice … Add red bell pepper, green bell pepper, cucumbers, tomatoes, radishes, dill pickles, and green onions; toss to combine. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper. When rice is done cooking, let it cool to room temperature. This Vegan Mediterranean Chickpea Salad with Tahini Dressing is a healthy make-ahead meal with Couscous, veggies and plant-based protein from crispy roasted chickpeas. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, salt, black pepper, and cayenne. Add cooked rice to dressing and mix well. Add remaining ingredients and blend. While the rice cooks, prepare the vegetables. 1 tsp. 1 cup long-grain rice Bring water and rice to a boil in a saucepan. Add cooked rice to dressing and mix well. ★☆ Cook rice according to directions. ★☆ Add spinach, mix, and let stand for about 15-20 minutes, until rice has cooled a bit. Cut up all veggies while the rice is cooking because you’ll need the spinach leaves to be ready immediately after the rice is done cooking. Herbs and flavor makers. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Your email address will not be published. https://www.daisybeet.com/mediterranean-brown-rice-salad-vegan-gluten-free Let marinate in the refrigerator until flavors combine, 10 to 15 minutes. This big couscous salad and this simple olive oil pasta are two of my family's favorites (hold the cheese for a vegan option). 1/4 cup chopped green onion Tightly screw on the lid and shake vigorously for 30 seconds – 1 minute, until dressing is creamy and cloudy looking. Barley, farro, freekeh, quinoa, rice, couscous, and whole wheat pasta can make a great base for a vegetarian or vegan meal. Drain and rinse chickpeas and artichoke hearts. Enter your email address to follow ethnic vegan and receive notifications of new posts by email. Cut artichoke hearts in half lengthwise. dried oregano Print Recipe This shredded Brussels sprouts salad is a unique and fun way to prepare Brussels sprouts. Add spinach, mix, and let stand for about 15-20 minutes, until rice has cooled a bit. 1/4 cup fresh lemon juice 1/4 cup chopped Kalamata olives. ★☆ Chop up the rest of the vegetables and parsley. Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. ( Log Out / Change ), You are commenting using your Twitter account. Add more dressing, 1 tbsp at a time, to taste. Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. salt 1/8 tsp. Required fields are marked *, Rate this recipe The Recipe is quick & easy to make, dairy-free and perfect for meal-prep! 1 clove garlic, minced Change ), You are commenting using your Google account. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes.