Broccoli rice salad with roasted chickpeas

Broccoli rice saladAlthough I love cauliflower rice, I purchased some broccoli over the weekend (very cheaply might I add) and decided to try making a broccoli rice salad. I pan fried the broccoli ‘rice’ in some sesame oil for extra flavour and oven roasted chickpeas to go with the salad. The dressing was made with tahini, soy sauce and lemon juice, which complimented the broccoli well.

Broccoli rice salad 2Don’t be put off by the long list of ingredients; this salad is actually quite easy to assemble. I roasted the chickpeas while preparing the broccoli rice and the remainder of the salad. I found this salad satisfying enough to have as a meal (well, I had a bit of dessert afterwards too). Try this tasty and healthy version of a rice salad without the refined carbohydrates.

Broccoli rice salad with roasted chickpeas

Ingredients

Roasted chickpeas

1 400 gram tin of chickpeas, drained and rinsed

2 tablespoons soy sauce

¼ teaspoon ground ginger

¼ teaspoon chilli flakes

Broccoli rice

2 – 3 heads of broccoli (I used 3 as mine were small but 2 large heads would be sufficient), chopped into florets

1 clove garlic

1 teaspoon sesame oil

Salt

Pepper

 

1 red capsicum, diced

1 tomato, diced

2 shallots (green part only), finely chopped

¼ cup of sunflower seeds, lightly roasted

Dressing

2 tablespoons tahini

2 tablespoons soy sauce

1 tablespoon lemon juice

1 tablespoon hot water

¼ teaspoon ground ginger

¼ teaspoon chilli flakes

Utensils

Chopping board

Sharp knife

Food processor

Non-stick fry pan

Wooden spoon

Baking tray

Baking paper

Measuring cups and spoons

Spoon

Small mixing bowl

Salad bowl

Method

  • Line a baking tray with baking paper (I actually used a silicone-based non-stick baking tray which did not require baking paper) and spread the chickpeas out in the tray. Coat the chickpeas in the soy sauce, ginger and chilli flakes and bake for about 20 minutes at 160°C.
  • Meanwhile, add the broccoli florets to a food processor in batches and process until it resembles the texture of rice. Add the garlic clove during one of these batches of processing.
  • Add the sesame oil to a non-stick fry pan. Fry the broccoli rice over medium heat until it begins to turn golden brown. Season with salt and pepper.
  • Prepare the remaining ingredients for the salad. Combine all the ingredients for the dressing into a small mixing bowl and mix well to combine.
  • Once the chickpeas are roasted, combine all the ingredients together in a salad bowl. Pour the dressing over the salad and mix it through.

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