vegan rice salad

Vegan Rice Salad Recipe

Ingredients:

For the Salad:
• 2 cups cooked and cooled rice (white, brown, or wild rice)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1 cup chickpeas (canned or cooked), rinsed and drained
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh coriander, chopped (optional)
• 1/4 cup toasted nuts or seeds (like sunflower seeds or chopped almonds)

For the Dressing:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave syrup
- Salt and pepper, to taste

Instructions:

1. Cook the Rice:
- Prepare 2 cups of rice according to package instructions. Once cooked, spread the rice on a baking tray to cool quickly. Fluff with a fork to keep the grains separated.

2. Prepare the Vegetables:
- While the rice is cooling, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Drain and rinse the chickpeas if using canned.

3. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, maple syrup, salt, and pepper until well combined. Taste and adjust seasoning as needed.

4. Assemble the Salad:
- In a large mixing bowl, combine the cooled rice, chopped vegetables, chickpeas, olives, parsley, and coriander (if using). Pour the dressing over the salad and toss gently to coat all ingredients evenly.

5. Add Crunch:
- Sprinkle toasted nuts or seeds on top for added texture and flavour.

6. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled or at room temperature.

Preparation Time:
- 10 minutes (if using pre-cooked rice)
- 30 minutes (if cooking rice from scratch)
Total Ti