Satay Chickpea Salad Bowl

If you like satay this is a delicious, warm, vegan chickpea salad bowl.

TIP: Satay is great with lots of chilli. Turn up the heat if you can handle it!

Cook time: 30 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of brown rice

1 small cucumber, peeled into ribbons

1 small carrot, julienne

4 grape or cherry tomatoes, halved or quartered

1/3 cup of canned chickpeas, rinsed & drained

Fresh coriander leaves (optional)

Satay Sauce

1 tablespoon of natural peanut butter (20ml)

2 tablespoons of unsweetened coconut milk (40ml)

1 small clove of garlic, grated or minced

2 teaspoons of fresh lime juice

1/2 teaspoon of coconut sugar

1/2 to 1 bird's eye chilli, finely diced or 1/4 tsp dried chilli flakes

Pinch of sea salt

1 tablespoon of water

Method

Cook the brown rice as per instructions & set aside to cool slightly.

Prepare all the salad ingredients & place to one side of a salad bowl or plate.

Add all the satay sauce ingredients to a small pan & turn on the heat to medium low. Cooking time is really quick as you are just heating the ingredients together. Once the sauce is heated through & mixed well together, add the chickpeas and stir until the chickpeas are warm. If the mixture becomes too thick you can add some more water or coconut milk.

Place the rice in the salad bowl & top with the satay chickpeas and coriander (optional).

Calories: 557
Protein: 16.2
Carbs: 70.9
Fibre: 13.2
Fat: 19.2

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