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
