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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Calories: 1234
Ingredients Method

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
  • 50 g feta crumbled (optional)

Method
 

  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.