This Rice and Chickpea Salad with Peanut Sauce is packed with tons of veggies and protein! It can be enjoyed warm or cold and is perfect for meal-prep lunches, filling you with plant-based protein. The homemade peanut sauce is super easy and adds so much flavor to this delicious vegan rice salad.
This Rice and Chickpea Salad with Peanut Sauce started out as a “clean out the fridge” meal, but turned out so good I had to share the recipe with you. This plant-based salad is loaded with protein and veggies and is perfect for a healthy lunch that will fill you up.
Why You’ll Love This Filling Rice Salad Recipe!
- It’s packed with veggies – You can add any veggies you desire to this salad, but I particularly like using cucumber, radish, bell pepper, carrot, green onion and cilantro. They all add a nice fresh crunch to this salad.
- Great for meal prep – This rice and chickpea salad can be enjoyed cold, warm or at room temperature. I love making a big batch over the weekend that I can take for lunches all week.
- Easy to make – If you already have leftover rice on hand, this recipe does not require cooking! It’s quick and easy to throw together, but it’s also hearty and filling.
Rice and Chickpea Salad Recipe Ingredients
- Rice – I like to use white rice for this salad, but brown rice or even quinoa can be substituted. If you don’t have the time to cook the rice beforehand, just let it cool for a few minutes in the bowl before adding all the fresh veggies.
- Chickpeas – I used two cans of chickpeas, which really bulk up this rice salad. You could also use white beans or any other legume of choice.
- Vegetables – I used some veggies I just happened to have in the refrigerator, and they went really well together. However, you can use whatever vegetables you have on hand. I used a mixture of cucumber, carrot, radish, celery, and red bell pepper.
- Fresh Herbs – Green onion and cilantro complement the flavors of this salad well. If you aren’t a fan of cilantro, you could also use parsley or even mint.
- Toasted Sesame Seeds – Toasted sesame seeds add crunch and a delicious pop of flavor. Peanuts or almonds can also be used.
- Peanut Sauce – The peanut sauce is made using peanut butter, tamari, maple syrup, toasted sesame oil, vinegar, garlic, ginger and chili paste. If it’s easier, you can definitely use a store-bought peanut dressing.
How To Make This Easy Rice Salad with Chickpeas and Peanut Sauce
- Add the cooled rice and chickpeas to a large bowl. Next, add the cucumber, celery, red pepper, radish, carrots, green onion, and cilantro. Give the salad a quick mix.
- Add all your peanut sauce ingredients, except the water, to a medium-sized bowl and mix until combined. The amount of water you must add depends on how creamy your peanut butter is. I added about 2 Tablespoons of water to thin mine out.
- Pour the peanut sauce over the rice salad and add the toasted sesame seeds. Give the salad a good mix to ensure everything is completely combined. If desired, portion the rice salad out into meal prep containers and refrigerate until ready to eat.
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes, just make sure to use gluten-free tamari or soy sauce when making the peanut sauce.
- What can be substituted for the white rice? You could also use brown rice, quinoa, or any other grain of choice.
- How long do leftovers last in the refrigerator? Leftovers should last about 4-5 days if stored in air-tight containers.
- Is the peanut sauce spicy? You can make it as spicy or as mild, as you like. Just add less, or none, of the chili paste.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
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Rice and Chickpea Salad with Peanut Sauce
- Total Time: 30 minutes
- Yield: 4-5 1x
- Diet: Vegan
Description
This Rice and Chickpea Salad with Peanut Sauce is packed with tons of veggies and protein! It can be enjoyed warm or cold and is perfect for meal prep lunches that will fill you up with plant based protein. The homemade peanut sauce is super easy and adds so much flavor to this delicious vegan rice salad.
Ingredients
Scale
- 3 cups cooked rice, white or brown
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 small red bell pepper, diced
- 1 cup shredded carrot
- 1 cup diced celery
- 1/2 cup thinly sliced radish
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped cilantro
- 1/3 cup toasted sesame seeds
Peanut Sauce:
- 1/2 cup natural creamy peanut butter (no sugar added if possible)
- 1/4 cup tamari, or soy sauce
- 2 tablespoons rice wine vinegar, or white distilled vinegar
- 2 teaspoons pure maple syrup
- 2 teaspoons toasted sesame oil
- 1–2 cloves garlic, grated
- 1 teaspoon freshly grated ginger
- 1–2 teaspoons garlic chili paste, or chili crunch
- 1–2 tablespoons room temperature water
- Salt, if desired
Instructions
- Add your cooled rice to a large bowl, along with the chickpeas. Next, add in the cucumber, celery, red pepper, radish, carrots, green onion and cilantro. Give the salad a quick mix.
- Add all your peanut sauce ingredients, except the water, to a medium sized bowl and mix until combined. The amount of water you will need to add depends on how creamy your peanut butter is. I added about 2 tablespoons of water to thin mine out.
- Pour the peanut sauce over the rice salad and add in the toasted sesame seeds. Give the salad a good mix to make sure everything is completely combined. Portion rice salad out into meal prep containers, if desired, and refrigerator until ready to eat. Salad can also be served immediately or at room temperature. Enjoy!
Notes
You can either use leftover cooked rice or freshly cooked rice that has been cooled down.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No Cook
- Cuisine: American
how much peanut butter. You say 1/2, do you mean 1/2 cup?
so sorry! 1/2 cup 🙂