+SF +GF +QP
A salad starring only lettuce isn’t that enticing. But a salad that takes on the shades of an edible rainbow—mixing the colors and flavors of chili chickpeas, paprika hummus and a creamy lentil-rice side—now this is a salad we can all get behind. —MR
SERVES 2
1 recipe Chile-Infused Chickpea Salad
1 recipe Paprika Hummus
½ cup (105 g) uncooked brown rice
½ cup (100 g) uncooked red lentils
Sprinkle of sea salt
2 cups (470 ml) water
2 cloves garlic, roughly chopped
1 tbsp (15 ml) olive oil
2 large handfuls spinach
½ avocado, sliced
½ cup (87 g) pomegranate seeds
Start by making the Chile-Infused Chickpea Salad recipe, or simply warm up the leftover chickpeas. Then prepare the Paprika Hummus.
Once these are finished, start making the rice and lentil mixture by rinsing and draining both. Then in a saucepan, add the rinsed rice and lentils, a sprinkle of sea salt and the water, and bring it to a boil with the lid on top. Once this starts to boil, reduce the heat to low and cook until all of the water is absorbed. This will make more rice than needed in one sitting, so just store the rest in an airtight container in the refrigerator.
For the sautéed spinach, add the garlic and olive oil to a small saucepan. Cook over medium heat for a few minutes, and then add the spinach. Allow the spinach to wilt down to about half the size.
Finally, add a portion of all the delicious ingredients to your bowl with a side of avocado and pomegranate seeds. Mix it together and enjoy this fantastic meal!