Lemon and Tahini Brown Rice Salad

While salads have a reputation for being unsubstantial, unfilling and simply plain boring, there are ways to turn a plate full of veggies into something hearty and satisfying. By throwing in some grains such as brown rice or quinoa, and some legumes such as chickpeas or lentils, you can easily turn a salad from a side dish into a meal. This lemon and tahini brown rice salad recipe is a current favourite of mine as, while it’s light and refreshing from the summer veg and zingy lemon juice, the addition of brown rice, chickpeas and tahini create something that will leave you feeling nourished and satisfied, helping curb any post-healthy meal cravings you might get for naughty sweet treats.

Lemon and Tahini Brown Rice Salad

The pairing of tahini and lemon juice create the most wonderful flavours which soaks into the rice and makes it lovely and creamy. The various vegetables, chickpeas and walnuts give a variety of textures which make every bite deliciously different and the addition of fresh coriander makes the whole thing come together and taste gorgeous. This amazing dish is perfect on a cool summer’s evening and is also great served cold if you want to keep leftovers for lunch on the go the following day. It’s simple, quick, but most importantly, it tastes amazing!

Lemon and Tahini Brown Rice Salad

Ingredients

Serves 2

  • 1/2 cup brown rice
  • 1 courgette
  • 1 red pepper
  • 10 stalks of tenderstem broccoli
  • 1 can of chickpeas (215g)
  • A handful of chopped walnuts
  • 1 lemon
  • 1 tablespoon of tahini
  • A handful of chopped fresh coriander
  • Himilayan pink salt
  • Olive oil

Method

Begin by cooking your brown rice in one cup of boiling water, a dash of salt and the juice of half the lemon.

In the meantime, chop your courgette and red pepper into chunks, finely chop your coriander and place them to one side. Half your broccoli stems and steam them for around 2 minutes, until you can cut through them but they aren’t completely soft.

Once your brown rice is ready, stir in the tahini and juice from the other lemon. Then, place in a bowl and mix with the courgette, red pepper, broccoli, chickpeas and coriander. Add a drizzle of olive oil and sprinkle on the walnuts. Then serve!

Love tahini like me? I’ve got a tonne of recipes you’re sure to enjoy!

Maxine Ali

2 Comments

  1. Nina

    June 20, 2015

    Lemon juice and tahini are just the perfect pair, aren’t they and that’s such a good idea to use them for a rice salad, I have to try this! Especially since I love tenderstem broccoli too 🙂

    • Maxine Ali

      June 21, 2015

      Tahini + anything makes the perfect pair – but it’s especially lovely in this salad :). Hope you enjoy it Nina! X

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