This salad just screams summer to me. It’s full of vegetables, is light but filling enough for lunch and comes together in under 10 minutes – which is perfect when the sun is shining and you don’t want to waste precious vitamin-D time.
I just love coronation-curry style flavours and I think this highlights the best bits without the heavy creaminess. For my Chickpea Coronation Style (Cauli-)Rice, I’ve used fragrant garam masala, turmeric, ginger and black pepper (it’s amazing what flavours can come from your store cupboard!) and mixed them with creamy coconut yoghurt and apple cider vinegar for a slight tang, lemon juice for freshness and tamari for a depth of savoury flavour. This dressing can also be made on its own and is delicious on top of other salads, curries or grain bowls… it’s so full of flavour but so simple.
So that’s the flavour done. Now, on to the veggies. Crunchy grated carrot, protein packed chickpeas, fruity sultanas and lots of fresh herbs to get the coronation party going. All stirred together with some cauliflower rice (or you can use your preferred grain for a more filling meal) and topped off with seeds for that crunchy texture contrast and some avocado slices. Because avocado is always a good idea – we’ve got to get those healthy fats in somehow.
This Chickpea Coronation Style (Cauli-)Rice is great served with your favourite crackers or rye bread for a more complete nutritious meal, or enjoyed as part of a mezze of summery dishes. In fact, this makes a great dish to bring to a BBQ or potluck event. Also, for a more filling meal, you can easily swap the cauli-rice for brown rice, quinoa or any other cooked grain.
Ready, steady, cook! (without the need to turn on any appliances)
Chickpea Coronation Style (Cauli-)Rice
Makes 1 large or 2 small side salads
200g cauliflower rice (or cauliflower and broccoli rice, or preferred grain)
1 large or 2 small carrots, washed and grated
½ tin chickpeas, drained
4 sprigs each: fresh coriander and fresh mint, chopped
½ – 1 avocado, sliced
Toasted seeds, to serve
2 tbsp coconut yoghurt
1 tbsp apple cider vinegar
1 tbsp lemon juice
½ tbsp tamari
¾ tsp garam masala
½ tsp each: turmeric, ground ginger
Prepare cauliflower rice or grain if necessary.
Place the chickpeas, grated carrot, sultanas and herbs into a mixing bowl and then add the coconut yoghurt, apple cider vinegar, lemon juice, tamari, garam masala, turmeric, ginger and lots of black pepper and mix well.
Serve on a plate topped with sliced avocado and a sprinkling of toasted seeds. Best enjoyed straight away or leftovers will keep in an airtight container in the fridge for 2 days.
I’d love to hear your thoughts on my Chickpea Coronation Style (Cauli-)Rice, so please do leave a comment below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
These social media images are sponsored by Full Green although the recipe is not sponsored in any way. All opinions are my own and I really enjoy eating their vegetable rice as part of a balanced and nourished lifestyle.