Brown Rice & Chickpea Salad w Lemon Grilled Asparagus
The other day we had a pile of Asparagus and not much else, well so I thought…you know those days! I was determined to make a scrumptious salad so I foraged through the garden, fridge and the pantry and found a few vegetables, some rice and a can of chickpeas and popped it all together to create this deliciously simple salad. Just add a few nuts and some avocado to make something truly delicious!
It's hearty enough to enjoy on its own or alternatively, enjoy as a side dish to accompany grilled meats or seafood. Some golden crunchy Halloumi would be amazing also! Just use whatever vegetables you have on hand – this recipe is easy to adjust.
Brown Rice & Chickpea Salad with Lemon Grilled Asparagus – served 6-8
4 cups cooked brown rice, cooled (equivalent to about 2 cups of uncooked rice)
2 stalks celery, thinly sliced
2 carrots, halved lengthways and then cut into similar sized pieces as the celery
1 can chickpeas, drained & rinsed
2 large handfuls baby spinach
1 avocado, cut into medium sized pieces
½ cup raw almonds & cashews, toasted
2 bunches asparagus
1 Tbspn olive oil
Coarse iodised sea salt
Freshly ground black pepper
Zest of one lemon
Juice of half a lemon
Dressing:
3 Tbspn olive oil
Juice of 1 lemon
1 tsp wholegrain mustard
1 tsp pure maple syrup
Coarse iodised sea salt
Freshly ground black pepper
Pre-heat the oven grill to about 200°C
Firstly to make the dressing, shake all of the dressing ingredients together in a small jar - make sure the lid is tightly secured! Taste and adjust any seasonings if needed.
Using a fork, add the rice to a large mixing bowl, breaking it up as you place it into the bowl
Next add the celery, carrot, chickpeas, spinach, avocado and toasted nuts. Stir everything together to combine. Now add the dressing and gently mix it through the salad.
Place the asparagus onto a large flat baking paper lined tray. Drizzle over the olive oil, salt, pepper, lemon zest & juice. Using your hands, rub all of the seasonings into the asparagus. Grill for ~5-10 minutes or until bright green and just cooked.
Place the salad onto a large serving platter or into a big serving bowl and layer over the tender bright green asparagus spears.
Enjoy!
