This is just the perfect salad in that it can be made in advance, it’s great for meal prep day, it can use up left over grains and veggies, and it can be taken on a picnic, a pitch-in or in a lunchbox for work or school. It’s full of good-for-you ingredients too. To top it all off, this salad is absolutely delish!
Toasted Coriander Dressing:
½ teaspoon coriander seeds, toasted in a dry pan
Juice from ½ lemon
½ teaspoon Dijon mustard
1-2 Tablespoon extra-virgin olive oil (You can cut back on the fat by substituting aquafaba for half of the olive oil.)
1 clove of garlic, finely minced or grated
good amount of salt & pepper
Salad:
Cooked brown rice, cooled (I used a brown rice-wild rice mix.)
Crispy chickpeas (I didn’t have these, so I substituted steamed & blanched fresh peas.)
3-4 radishes, thinly sliced
½ red onion, thinly sliced (I used Sumac Onion Salad instead of the plain red onion.)
Fresh mint, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Small handful toasted seeds or nuts (I used pistachios.)
Cooked brown rice, cooled (I used a brown rice-wild rice mix.)
Crispy chickpeas (I didn’t have these, so I substituted steamed & blanched fresh peas.)
3-4 radishes, thinly sliced
½ red onion, thinly sliced (I used Sumac Onion Salad instead of the plain red onion.)
Fresh mint, finely chopped
Fresh parsley, finely chopped
Fresh dill, finely chopped
Small handful toasted seeds or nuts (I used pistachios.)
Optional: I added veggies that I had left over (blanched broccoli, cauliflower and ½ bell pepper.)
Method:
Grind the coriander in a mortar & pestle or in a spice grinder until fine. Add to a small bowl with the other dressing ingredients and mix until combined.
Add the salad ingredients to a large bowl and mix with the dressing.
Grind the coriander in a mortar & pestle or in a spice grinder until fine. Add to a small bowl with the other dressing ingredients and mix until combined.
Add the salad ingredients to a large bowl and mix with the dressing.
