≡ Vegan Recipes +

Black Rice Rocket Salad           SOURCE       INSTAGRAM/CHLOEEVEGAN           INGREDIENTS   [Salad] 1 cup (200 g) black rice 100 g baby rocket leaves 1 small pomegranate (seeds) 1/2 cup (60 g) pecans, chopped 3 spring onions, chopped   [Balsamic Dressing] 1/4 cup (60 ml) olive oil 2 tablespoons balsamic vinegar 2 teaspoons rice malt syrup 1 teaspoon Dijon mustard   juice of ½ lemon   [Spiced Chickpeas] 2 teaspoons olive oil 1 clove garlic 1 teaspoon ground cumin 400 g can chickpeas, drained and rinsed 1 tablespoon nutritional yeast   [To Serve]   vegan feta (optional) INSTRUCTIONS 1.   To start the salad, cook the rice in a large saucepan of boiling water for 30 minutes or until tender. Drain and allow to cool. 2.   For the balsamic dressing, combine the olive oil, balsamic vinegar, rice malt syrup, Dijon mustard, lemon juice and a pinch of salt and pepper into a jar. Secure the lid to the jar and shake well. 3.   Meanwhile, for the spiced chickpeas, heat the olive oil in a frying pan over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant. Add the cumin and cook for a further 30 seconds. Add the chickpeas and nutritional yeast and cook for 3-4 minutes, or until the oil has reduced and the chickpeas are hot and well coated. 4.   To assemble the salad, place the rocket, black rice, spiced chickpeas, pomegranate seeds, pecans and spring onions in a bowl. Pour over the dressing and toss to combine. If you like, garnish with vegan feta.     TIP: To make this meal more budget-friendly, you can substitute the black rice with a cheaper rice variety such as basmati or brown.