Curried Chickpea Rice Salad
This quick fix recipe is bursting with flavor and is perfect for lunch or dinner. It’s great to eat as a leftover treat and can be seasoned differently depending on your mood or palate. Packs perfectly for picnics or long road trips and is loaded with protein when you need energy.
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Curry Rice Salad
Curried Chickpea Rice Salad
This quick fix recipe is bursting with flavor and is perfect for lunch or dinner. It’s great to eat as a leftover treat and can be seasoned differently depending on your mood or palate. Packs perfectly for picnics or long road trips and is loaded with protein when you need energy.
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Curry Rice Salad
Ingredients
Dressing:
  • 4 tsp apple cider vinegar
  • 4 tsp lime juice
  • 4 tsp curry powder
  • 4 tsp maple syrup
  • 1/2 tsp sea salt
Salad
  • 2 cups cooked brown rice
  • 1/2 cup seedless 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 Tbl maply syrup
  • 2 Tbl ketchup
  • 1 Tbl rice vinegar
  • dash hot sauce
  • 1/4 tsp garlic powder
  • 1/r tsp ground black pepper
Instructions
Baked Tofu
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly spray the baking sheet with oil.
  2. Cut tofu into 1″ cubes.
  3. In a small bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
  4. Gently stir tofu cubes into marinade. Cover and marinate for at least 10 minutes.
  5. 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
  1. In a small bowl, whisk together the dressing ingredients: vinegar, lime juice, curry powder, maple syrup, and salt.
  2. In a large bowl add cooked rice, raisins, cumin, chickpeas, bell pepper, onion, and cilantro and toss to combine.
  3. Pour on dressing & mix well.

This recipe was printed from plantbasedcooking.com