Wed May 15 2024
Broccoli Rice Salad With Mixed Seed Dressing
This bowl is wholesome and hearty, perfect for meal prep. The mixed seed dressing is absolutely delicious, tangly, and slightly sweet. Combined this recipe makes a perfect bowl of goodness!
SERVINGS:
COOKING TIME:
Ingredients
Chickpeas
- 460 g chickpeas, strained and rinsed
- 1 tbsp neutral oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- salt to taste
Dressing
- 20 g fresh parsley, finely chopped
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1 tbsp syrup
- 2 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
Other
- 1 cups rice
- 250 g broccoli, cut into small florets
Instructions
- Cook the rice according to package instructions.
- Preheat the oven to 225 degrees celsius and line a large baking sheet with parchment paper.
- Spread the chickpeas onto the baking sheet. Drizzle with oil before sprinkle with cumin, dried coriander, and salt. Roast the in the middle of the oven until the chickpeas are crispy, about 25-30 minutes.
- Meanwhile, make the dressing by combining all ingredients (parsley, shallot, garlic, syrup, olive oil, apple cider vinegar, pumpkin seeds, sunflower seeds and sesame seeds) in a medium bowl, and mix until well combined.
- To assemble, mix the cut broccoli with the rice before dividing equally into bowls. Top with roasted chickpeas and the mixed seed dressing.