A brown rice salad with delicious chickpeas, a blend of kale and beets and a zingy orange ginger dressing! Eat it cold or warm, either way it's extremely delicious!
Course Salad, vegan
Keyword brown rice salad
Prep Time 2minutes
Cook Time 22minutes
Total Time 30minutes
1cupdry chickpeas(soaked overnight)
1bagMann's Kale Beet Blend
Soak chickpeas overnight. Then drain and rinse.
Add brown rice, soaked chickpeas, 1 cup water and sea salt to pressure cooker. Turn valve to sealing position and pressure cook on high for 22 minutes. Then let pressure release naturally. (Do NOT turn valve to venting position, just let pressure release naturally).
In the meantime, prepare the dressing by zesting the orange, adding juice of half an orange to a sealable jar, add zest, ginger paste, avocado oil and salt and pepper and shake vigorously.
Assemble the salad by adding brown rice and chickpeas, Mann's Kale Beet Blend and dressing to a bowl, toss well and serve.
For meal prepping: Wait for brown rice and chickpeas to cool down completely before tossing together with Mann's Kale Beet Blend, divide into 4 meal prep containers. Prepare dressing and store separately. Toss with dressing minutes before serving.