A big batch of this bright, lemony brown rice and chickpea salad makes weekday lunches so much easier. It tastes even better after the flavors have had time to mingle, making it an ideal recipe for meal prep. Pair it with grilled chicken, baked salmon, or a handful of toasted pumpkin seeds for an even more satisfying meal.
Ingredients
Rice
1½ cups
short grain brown rice
3 cups
water
2 pinches
sea salt
Salad
2 cups
cooked
chickpeas
rinsed and drained
½ bunches
curly kale
chopped
4 small
carrots
peeled and sliced
4
green onions
thinly sliced
½ cups
chopped
parsley
4 tablespoons
lemon juice
4 tablespoons
extra virgin olive oil
1 teaspoons
Herbamare
