This bean and bean salad is so fresh. Dill reminds me of spring or summer, adding a brightness to the dish in the dead of winter. The maple dam dressing is slightly sweet with a great flavor. I have chosen to use my new favorite sprouts, fenugreek, but you can of course use anything you make / fan of this dish. High in protein and fiber thanks to brown rice and chickpeas, this is a satisfying lunch. Enjoy it at room temperature or relax and get ready for an excellent takeaway meal.
BROWN RICE + CHICKPEAS + DILL W / MAPLE DIJON DRESSING + SPROUTS
Ingredients
- 1/3 cup cooked chickpeas
- 1/3 cup cooked brown rice
- 1 heaping tablespoon of coarsely chopped fresh dill
- 1/4 cup fenugreek sprouts
- 1 teaspoon of cold pressed linseed oil
- 1 teaspoon of Dijon mustard
- 1 teaspoon of pure maple syrup
- salt to taste
Preparation:
Combine the chickpeas, brown rice, sprouts and chopped dill in a bowl and mix. In a smaller bowl, mix together the Dijon mustard, linseed oil, and maple syrup. Add a few pinches of salt to the dressing, then season with a sprinkle of rice and mix well. Taste and adjust the seasoning to taste. Eat immediately at room temperature, or store in an airtight container in the refrigerator for up to 3 days. This makes for a great packed lunch and once chilled.