Brown rice salad with chickpeas with cavolo nero
If you have some leftover brown rice, you can turn it into a tasty and wholesome meal with chickpeas, cabbage and a kick of spice. This brown rice salad with chickpeas with cavolo nero is quick & easy to make, full of flavour – perfect for a midweek meal. A sprinkle of parsley and some crumbled feta add a fresh and creamy finish.
Ingredients
Method
- Thinly cut the spring onion and garlic. Finely chop the red pepper.
- Heath the oil a pan and sauté the spring onion and red pepper for 5 minutes.
- Add the garlic, cumin seeds, chilli flakes and oregano and stir for a minute.
- Add half a glass of water and the stock powder, then bring to the boil.
- Add the cavolo nero, put a lid on and steam for 5 minutes.
- Add the chickpeas and warm through.
- Mix in the rice and warm through. Season to taste.
- Fold in the parsley and crumbled feta, if used, then serve.