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 They’re…, Your email address will not be published.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 ( Log Out /  ★☆ Your email address will not be published.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