Summer is not over yet, as September can still offer us beautiful days on the beach.
This healthy brown rice salad, is the ideal light meal for your lunch under the umbrella. Rich in vegetable proteins, fibers and vitamins too!
I hope you will enjoy this recipe as well as these last week of summer 🙂
Ingredients
- 200 gboiled chickpeas
- 100 gbrown rice
- 1raw courgette
- 1small white onion (or spring onion)
- 1garlic clove (optional)
- 1 spoonsmall black pitted olives (I used Taggiasca Italian olives )
- 1 spoonextra-virgin olive oil
- 1 pinchtable salt
- 1 pinchground black pepper
- 1/2 teaspoonground turmeric
- 1/2lemon
- q.s.fresh lemon balm
- q.s.fresh parsley
Preparation
– bring to boil abundant salted water in a pan;
– cook the brown rice in it;
– drain the rice and transfer it onto a large bow;
– add the drained chickpeas and mix well;
– grate the zucchini onto them and mix well;
– add the olives, the ground spices, the pinch of salt, the herbs and mix everything well;
– pour the lemon juice and the oil, then mix well;
– keep refrigerated until serving
