Fragrant, vibrant rice salad with a zesty tahini dressing.
For the dressing:
2 tbsp. tahini
1 lemon, juiced
3 tbsp. olive oil
1 tsp. maple syrup
2 -3 tbsp. water
For the salad:
1 cup (185g) white rice
1 carrot, peeled, grated
1 cup broccoli florets, finely chopped
½ red onion, diced
1 cup (165g) chickpeas, drained
½ cup (15g) cilantro, chopped
salt & pepper
WHAT YOU NEED TO DO:
1. Cook the rice following the instructions on the packaging. Once cooked, drain and set aside to cool.
2. Make the dressing by combining all of the dressing ingredients. Set aside in the refrigerator until ready to assemble the salad.
3. Place all the salad ingredients, including the cooked rice, into a large bowl. Season to taste with salt and pepper and mix well.
4. Drizzle half of the dressing over the salad and mix until well covered. Serve the remaining dressing alongside the salad. Serve at room temperature.