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Chickpea & Rice Salad with Italian Dressing
By: The Jaroudi Family
Serves 4
Ingredients:
Chickpea and Rice Filling
• 1 cup brown basmati rice, uncooked (185 g)
• 1 – 15 oz can of chickpeas, rinsed and drained (425 g)
• 2 & ¼ cup vegetable broth (540 ml)
• 1 Tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ¼ tsp ground cumin
Italian Dressing
• ½ cup aquafaba (120 ml)
• ¼ cup red wine vinegar (60 ml)
• 1 tsp lemon juice
• 1 tsp white miso paste
• 2 tsp Italian seasoning
• ¼ tsp turmeric powder
• 1/8 tsp ground black pepper
• 1/8 tsp dry mustard powder
• 4 cups mixed greens, chopped
Directions:
Chickpea and Rice Filling
Instant Pot
1. Add all ingredients into a 3qt Instant Pot and set high pressure for 10 minutes. Let the Instant Pot naturally release.
2. Serve chickpea and rice filling (warm) over chopped greens lastly top with Italian dressing.
Stovetop
1. In a large stockpot add all ingredients. Turn the heat to medium-high and simmer for 30-40 minutes until basmati rice is cooked through.
2. Serve chickpea and rice filling (warm) over chopped greens lastly top with Italian dressing.
Italian Dressing
1. In a small container whisk together all ingredients.
1. Store in the refrigerator for around five days.
2. Shake well before serving.
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