Rice and chickpea Salad with Tahini Lemon Dressing

Fresh flavours and packed with goodness.


Serves 4


  • 200g rice


  • 1 carrot, grated


  • 1 cup broccoli florets, finely chopped


  • ½ red onion, diced


  • 180g chickpeas, drained


  • 15g coriander, chopped


  • Dressing – 2tbsp tahini


  • 1 lemon, juiced


  • 3tbsp olive oil


  • 1tsp maple


  • 3tbsp water


  1. Cook rice according to instruction. Drain and let cool.
  2. Put all the salad ingredient in a large bowl, along with the rice. Combine the dressing ingredient and toss into the salad.

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