Rice and Garbanzo Bean Salad with Kale
Today I have a very simple grain and bean salad recipe for you. Something you can easily whip up if you have leftover grains and beans. My children love this salad. Today I made it for Tom and packed it up for him to take on a two day trip to Seattle.
If you have been following my last few posts, you'll know that I have been totally consumed taking care of all four of my children whom have had the chicken pox. Luckily now they will have lifetime immunity! The end of this week marks 5 whole continuous weeks of dealing with this. Now we are on the home stretch. My last child, 16 month old Ben, has them this week. He had a 105.3 fever the other night, the highest I have ever seen a fever before.
Thank goodness for breast milk, which was his only food for almost 2 days. He was not interested in food or water and I would imagine would have been very dehydrated if it weren't for mama's milk. Now today, he is beginning to get his little Benny spunk back and has been busily playing outside for most of the day.
The kale that I picked, along with a few chives, was for a simple rice and garbanzo bean salad that I made for Tom before he left for a weekend trip to Seattle. Packed in a to-go container, this meal is ideal for lunches away from home.
I hesitated posting something like this because it is so simple, but sometimes the simplest things are the best.
Rice and Garbanzo Bean Salad with Kale
This nutrient-dense vegan salad is even better on the second day after the kale has softened from the olive oil and lemon juice! This is a great way to use leftover brown rice. If you do not have leftover cooked rice on hand then cook 1 ½ cups of rice with just under 3 cups of water and it will equal about 4 cups cooked. When making this salad, make sure your rice has cooled to room temperature. If you have chives growing in your garden, replace the green onions with approximately ½ cup chopped fresh chives.
- Place all ingredients into a large bowl and toss together.
- Taste and adjust salt and pepper if needed.
- Store in a covered container in your refrigerator for up to 5 days.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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I'm not fond of carrots in salad, so I'm going to try diced raw sweet potato next time. Oh, and I used sprouted brown rice.
I loved this recipe!! I divided it into 5 portions that fit into small Mason jars and took it to work for lunch each day. It was pleasantly satisfying, and tied me over until dinner. Thank you!
I made your rice and garbanzo bean salad recipe. I divided it and filled 5 small Mason jars with it for lunch to bring to work. It was outstanding! I was pleasantly sated, yet not stuffed. 😊 Everyone I had lunch with was curious, and I think, a bit jealous. So, of course, I had to share your site with them. Thank you! Kassy
My husband and i love this salad. We had it with grilled salmon. It was a great! meal..Thank you for sharing with us. Sabrina,Eldon..
This is one of my favorites! Made it this afternoon and can't quit eating from the big bowl! : ) I feel WORLDS better thanks to your book and elimination diet. THANK YOU!
so happy to have found you Ali!
I have tried a couple of your recipes and they are all really good!
Always share simple recipes, Ali, please. We need to see simple recipes that others make because it shows us other possibilities. Even if we've made something before, we may forget about it for a while. And, a recipe like this one shows how easy it is to eat gluten free. :-)
Glad your little guy is healing. My son had high fevers like that. We learned many methods to bring them down, but they were always scary. He even had febrile seizures twice.
Shirley
Ali, I don't even know you and as I read this recipes (all your recipes) I said out load "Ali, I love you". I am so grateful you share your innate knowing and wisdom around food and it's preparation (that is how I feel, you have a gift, an intuitive knowing). Thank you, thank you, thank you.
When I first saw the picture I said, "YUM!" Thank you. Glad to hear your little one is on the mend. Ohh, and yes-yay for mama;s milk.
The term salad when used alone applies to green leaves or stalks that are eaten uncooked. An extension of the term salad, as now more generally used throughout the world, applies to a salad plant, with or without other foods, and a dressing.
Thanks for your comments!
sicl4015 - I am glad I created something useful to you. I appreciate your comment.
Pavlina - Thanks - we have been soaking up the sun! Isn't it lovely!
David D. - Let us know how it turned out!
Carbon Master - Yes this is a great way to use up chickpeas. I like to make a large pot and then freeze the beans in 4-cup containers.
ForTheLoveOfFood - I glad this blog inspires you! Thanks for your comment - we love quinoa and black beans too!
Jacqueline - I am glad you mentioned quinoa here - I am sure it would work great here. Let us know how it turns out if you get a chance.
-Ali :)
Ahh, a great way to use up my kale in the fridge. I'll bet this would be yummy using quinoa instead of rice and I have a can of garbanzos floating around in my pantry that I can use.
Thanks! ~J
Sounds fresh! Thanks for sharing your simple recipe. I love gleaning new ideas for healthy meals here. Your quinoa and black bean salad is a staple in our house!!!
Yea! Something to do with with left over chickpeas! And portable, too! And thanks for the general ingredients/measurements - it's a good place to get started on a new idea.
Thanks for more delicious ideas to add to our vegan kitchen. This one will be on our "must do" list for the weekend. It will make a perfect lunch to take to work next week.
Oh no! Poor Ben! I hope you guys are over your chicken pox soon and everyone feels good. Enjoy the sunshine at least. All the best to you all.
Please, Ali, never apologize for "simple". Especially, for things that travel well. The challenge to eat away from home when gluten challenged (along with other food intolerances) makes on the look-out for any and all good ideas.
Thank you!