Chickpea, brown rice and greens salad with creamy harissa dressing
This salad improves with a good sit in the fridge. The key to its longevity and success is to coat the chickpeas and grains only very lightly with dressing, and serve with more dressing when you are ready to eat.
Ingredients
400g can chickpeas, rinsed and drained
2 cups cooked brown rice (warm or cold)
1 small bunch kale, large stems removed, leaves roughly chopped
½ cup flat-leaf parsley leaves, roughly chopped
½ cup mint leaves, roughly chopped
¼ cup sultanas
Creamy harissa dressing
2 tbsp tahini
juice and zest of 1 lemon
1 tbsp maple syrup
2 tsp rose harissa
pinch sea salt flakes
1 garlic clove, chopped
3-4 tbsp iced water
Method
Step 1
Combine the chickpeas, brown rice, kale, herbs and sultanas in a bowl and toss together.
Step 2
To make the dressing, add all the ingredients to a food processor and blitz to combine. If the dressing seems too thick, add more water to thin to a dressing-like consistency.
Step 3
Add enough dressing to the rice and chickpeas just to coat. Season generously with salt and pepper. Serve and drizzle over additional dressing.
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- Substantial salads
- Chickpeas
- Rice
- Kale
- Gluten-free
- Vegetarian
- Vegan
- Modern Australian
- Salad
- Sauces & dressings
- Main course
- Picnic
- Summer barbecue
- Leftovers
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- Christmas
- Midweek dinner
- Lunch box
Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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