Vegan Rice and Bean Salad - Recipe by Jazzy Vegetarian Laura Theodore

by Esther Milne January 22, 2019

Salad Ingredients

2 ½ cups cooked long grain brown rice
1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
1¼ cup halved grape or cherry tomatoes
1 cup diced celery, with leaves
½ cup diced sweet red or orange pepper
1 small onion, diced
1 cup diced purple cabbage
6 tablespoons capers, drained and rinsed
2 large fresh sage leaves, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil

Dressing Ingredients

2½ tablespoons freshly squeezed lemon juice, plus more as needed
1 heaping tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon PAPA VINCE extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon PAPA VINCE sea salt, plus more as needed
Several grinds freshly ground pepper, plus more as needed

Garnish Ingredients

¼ teaspoon sweet paprika
Parsley sprigs
PAPA VINCE extra-virgin lemon olive oil

How to make Vegan Rice and Bean Salad

Put all of the salad ingredients in a large bowl and stir with a large spoon to combine.
Put all of the dressing ingredients in a small bowl and briskly whisk to combine.
Pour the dressing over the salad and gently toss to coat.
Taste and add more lemon juice, if desired, and season with more salt and pepper if needed.
Sprinkle paprika over the top.
To serve, divide in to four to six pasta “style” serving bowls and garnish with parsley sprigs and a drizzle of PAPA VINCE extra-virgin lemon olive oil.

Preparation Time

Prep Time: 10 mins
Serves: 4-6 people

√ Mediterranean Diet √ Vegan

Background

Leftover rice rejoice! This is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

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Esther Milne

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