Happy Sunday everyone! I hope you’re all having great weekends.
On Friday night, Tom & I (well, really just me) broke out of our anti-social habits and headed to a birthday party. We had a lot of fun chatting, eating, drinking, and playing Cards Against Humanity with a great group of people. And in exciting food news, I brought along a vegan dish so the host wouldn’t have to worry about feeding me, and it was quite the hit.
I’ve had several requests to share the recipe, so that’s what I’m here to do. You may possibly remember me posting this Curried Chickpea Salad recipe a while back, which is originally from the blog, The Hummusapien.
When searching through my recipes to decide what might be a good dish to bring to a party, I stumbled upon it and thought I could beef it up (vegan-style of course) with some rice. This recipe is very close to Hummusapien’s version, but the brown rice really helps to balance out the amount of dressing (which I found to be too much in the original recipe.) I also nixed the oil, since I’ve been eating closer to an oil-free diet, and left out the raisins, since I wasn’t a huge fan of the sweet element in this dish.
This is a great dish to bring to a party, as it tastes great cold, but can also be eaten warmed up to. It’s got a great variety of textures, a subtle curry taste, and of course, a ton of nutrition.
Curried Brown Rice & Chickpea Salad
- 1 cup brown rice, dry
- 2 15 oz. cans chickpeas, drained and rinsed
- 6 scallions, chopped
- 3/4 cup cilantro, chopped
- 1 red bell pepper, chopped
- 1/2 cup cashews, chopped
- 3 Tbsp. tahini
- 2 Tbsp. maple syrup
- 3 Tbsp. water
- Juice of half a lemon
- 2 tsp. apple cider vinegar
- 1 Tbsp. hot curry powder
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- Combine brown rice with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
- Meanwhile, add chickpeas, scallions, cilantro, bell pepper, and cashews to a large salad bowl.
- Combine tahini, maple syrup, water, lemon juice, apple cider vinegar, curry powder, turmeric, salt, and pepper in a blender. (I use my small bullet blender.) Blend until very smooth.
- When rice is done cooking, add to salad bowl. Pour dressing in the bowl as well, and mix well to combine and coat all ingredients.
- Place in the fridge for an hour or so, if you prefer to serve this chilled. However, you can also feel free to serve it at room temperature, or even warmed up.