Healthy Indian Brown Rice Salad
A simple, fibre-rich Indian brown rice salad with vegetables and chickpeas — healthy, filling and easy to cook.
Ingredients
Equipment
Method
- Rinse the brown rice thoroughly under running water. In a saucepan, add the rinsed rice and about 2 cups water; bring to a boil, then reduce heat, cover and simmer for 20–22 minutes until water is absorbed and rice is cooked.
- Once cooked, fluff the rice with a fork and spread on a plate to cool for 5–10 minutes.
- In a large mixing bowl, combine cooked and cooled brown rice, cooked chickpeas, chopped carrot, chopped capsicum and chopped onion.
- Add chopped coriander, lemon juice, olive oil, salt and pepper. Toss gently until everything is evenly mixed.
- Taste and adjust salt or lemon if needed. Serve immediately or chill for 15 minutes before serving for a cooler salad.
Notes
You can add other fresh vegetables like cucumber or tomatoes, or boiled peas for extra colour and nutrients. Leftover salad can be refrigerated and eaten within 1–2 days.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.