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Healthy Indian Brown Rice Salad

A simple, fibre-rich Indian brown rice salad with vegetables and chickpeas — healthy, filling and easy to cook.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: lunch, Salad, Side Dish
Cuisine: Healthy, Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup brown rice (uncooked) rinse well before cooking
  • 1 cup cooked chickpeas or canned, drained
  • 1 medium carrot finely chopped
  • 1 small capsicum (any colour) finely chopped
  • 1/2 onion finely chopped
  • 2 tbsp fresh coriander (cilantro) chopped
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil (or any light cooking oil)
  • salt to taste salt
  • 1/4 tsp black pepper powder

Equipment

  • Saucepan

Method
 

  1. 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.
  2. Once cooked, fluff the rice with a fork and spread on a plate to cool for 5–10 minutes.
  3. In a large mixing bowl, combine cooked and cooled brown rice, cooked chickpeas, chopped carrot, chopped capsicum and chopped onion.
  4. Add chopped coriander, lemon juice, olive oil, salt and pepper. Toss gently until everything is evenly mixed.
  5. 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.