Brown rice salad with chickpeas with cavolo nero

Published on 19 Aug 2025 | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:15 Minutes
- Difficulty Level

Background

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.

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Combination, Dairy Free, Egg Free, Gluten Free, Healthy, High Fibre, Low Fat, Low GI, Nut Free, Sugar Free, Vegan, Vegetarian

The Recipe

Ingredients

1 cup leftover cooked brown rice
1 bunch spring onions
2 cloves of garlic
½ red pepper
½ tsp oregano
½ tsp cumin seeds
1.2 tsp chilli flakes (optional)
1 tsp stock powder
1 cup chopped cavolo nero
½ tin chickpeas, drained
2 Tbsp chopped parsley
50g feta, crumbled (optional)

Instructions

1. Thinly cut the spring onion and garlic. Finely chop the red pepper.
2. Heath the oil a pan and sauté the spring onion and red pepper for 5 minutes.
3. Add the garlic, cumin seeds, chilli flakes and oregano and stir for a minute.
4. Add half a glass of water and the stock powder, then bring to the boil.
5. Add the cavolo nero, put a lid on and steam for 5 minutes.
6. Add the chickpeas and warm through.
7. Mix in the rice and warm through. Season to taste.
8. Fold in the parsley and crumbled feta, if used, then serve.