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

by Esther Milne January 22, 2019

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

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

      How to make Vegan Rice and Bean Salad

      1. Put all of the salad ingredients in a large bowl and stir with a large spoon to combine.
      2. Put all of the dressing ingredients in a small bowl and briskly whisk to combine.
      3. Pour the dressing over the salad and gently toss to coat.
      4. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed.
      5. Sprinkle paprika over the top.
      6. 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


      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!



      Esther Milne
      Esther Milne


      Also in Recipe

      Baked Potatoes with Lemon & Fennel
      Baked Potatoes with Lemon & Fennel

      by Esther Milne February 13, 2020

      Chef Federico invites us into his home in Rome, Italy where he & his mom make some oven baked potatoes with lemon & fennel.

      Continue Reading

      Zucchini Noodle Salad
      Zucchini Noodle Salad

      by Esther Milne January 23, 2020

      This is a quick & easy Keto friendly recipe that you can put together in less than 10 minutes.  Zucchini is high in water & fiber and low in carbs so it's a great choice to include on the Keto diet.  By making your own dressing with EVOO & Lemon Olive Oil, you're adding good healthy fats to your diet that will nourish your body & make you feel fuller for longer.

      Continue Reading

      Crispy Brussel Sprouts with Lemon Olive Oil
      Crispy Brussel Sprouts with Lemon Olive Oil

      by Esther Milne January 16, 2020

      The Lemon Olive Oil pairs beautifully with these mini cabbages but you can also use Papa Vince Extra Virgin Olive Oil if you prefer.  This recipe is not only delicious but is compatible with all the popular low carb, high fat diets.

      √ Keto Diet    √ Mediterranean Diet   √ Whole30 Diet    √ Paleo Diet    √ Vegan

      Continue Reading