Easy Recipe
Prep Time
15 minutes

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.

Read more about this recipe on the blog.

Rice and Garbanzo Bean Salad with Kale

4 cups cooked brown jasmine rice
1½ cups cooked garbanzo beans rinsed and drained
2 cups chopped kale
2 large carrots diced
4 green onions chopped
¼ cups fresh basil thinly sliced
¼ cups extra virgin olive oil
1 lemons juiced
1 teaspoons Herbamare
freshly ground black pepper