This curried chickpea rice salad is one of those perfect weekday dinner recipes. It’s filling, fast and tasty. You can make enough to have leftover lunch the next day, saving time and money in the process.
This recipe is very versatile and makes a great accompaniment to a picnic lunch or packs well for those long road trips. It’s one of those foods that’s easy to eat with little to no mess.
You don’t have to use tofu in this recipe, but it makes it more of a main dish and ups the protein. And, you can make it even faster if you purchase pre-made rice.
Follow these instructions if using tofu:
Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.
Or, you could use the pre-made quinoa and rice by Seeds of Change which is sold at many stores including Trader Joe’s and Target.
Not a fan of curry? That’s ok as you can make this recipe without it! A chipotle or chili powder will pair well with the lime and maple in lieu of curry.
If you find yourself making this recipe a lot, try using dates or currants instead of the raisins and play with different colors of bell pepper.
Try these other flavorful plant-based recipes:
Did you know that in addition to having sweeter flavor profiles from each other, that they have different levels of nutrients?
I’d love to hear your feedback in the comments below for this Curried Chickpea Rice Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
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Curried Chickpea Rice Salad
Equipment
- Measuring Cups and Spoons
Ingredients
Dressing:
- 4 tsp apple cider vinegar
- 4 tsp lime juice
- 4 tsp curry powder
- 4 tsp maple syrup
- 1/2 tsp salt
Salad
- 2 cups cooked brown rice
- 1/2 cup raisins
- 1 tsp ground cumin
- 1 can chickpeas rinsed and drained
- 1 red bell pepper cored, seeded and chopped
- 2/3 cup red onion finely chopped
- 1 cup cilantro or parsley chopped
Baked Tofu
- 1 container firm organic tofu drained and pressed for 30 minutes
- 1/4 cup soy sauce or Tamari
- 2 tbsp maply syrup
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- dash hot sauce
- 1/4 tsp garlic powder
- 1/r tsp ground black pepper
Instructions
Baked Tofu
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly spray the baking sheet with oil.
- Press tofu using a tofu press or by placing something heavy on top for 15 minutes. Cut tofu into 1" cubes.
- In a small bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
- Gently stir tofu cubes into marinade. Cover and marinate for at least 10 minutes.
- Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
Rice Salad
- In a small bowl, whisk together the dressing ingredients: vinegar, lime juice, curry powder, maple syrup, and salt.
- In a large bowl add cooked rice, raisins, cumin, chickpeas, bell pepper, onion, and cilantro and toss to combine.
- Pour on dressing & mix well.
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