Gluten-Free Curried Rice And Chickpea Salad Recipe

About this recipe

This vibrant and flavorful gluten-free salad combines curried rice with fresh vegetables and protein-packed chickpeas, making it a perfect dinner option for those seeking a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Celery
• 250 g Organically Grown Green Capsicum
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 500 G Kinwaaquinoa
• 1 pc Avocado Indian Premium Semi Ripe
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 50 g Sakthi Curry Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a large mixing bowl, combine 1/4 cup chopped green onions, 1 tablespoon white vinegar, 2 tablespoons olive oil, and 1 teaspoon curry powder. Mix well to create the dressing.
2. 2. Add 2 cups of cooked and cooled rice to the dressing. Stir thoroughly to coat the rice evenly. Cover and let it marinate in the refrigerator for about 2 hours.
3. 3. While the rice marinates, prepare the vegetables by chopping 1 cup of celery and 1/4 cup of green pepper.
4. 4. Once the rice has marinated, add the chopped celery, green pepper, and 1 cup of cooked chickpeas to the bowl. Mix gently to combine.
5. 5. Stir in 3/4 cup of gluten-free mayonnaise to bind the salad together. Adjust seasoning with salt and pepper to taste.
6. 6. Serve the salad chilled as a complete dinner or alongside your favorite gluten-free bread.