Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing (Vegan, Gluten-Free)

Sharon Palmer

Make up this hearty entrée salad in a bowl with just 8 ingredients, including many you probably have in your pantry right now. Based on the hearty combo of whole grains, leafy greens, and pulses—this plant-based Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing is great for an easy meal, meal prep for the week, or potluck or picnic recipe. The vibrant salad dressing is filled with the flavors of tahini, ginger, and lemon. Cook your brown rice in advance so that you can make this recipe in 10 minutes. Or, use this salad to use up leftover brown rice.

Step-by-Step Guide:

Mix together cooked brown rice, canned chickpeas (rinsed and drained), and dried cranberries in a large mixing bowl.
Wash and finely chop kale and mix into bowl.
In a small dish, mix together lemon juice and zest, water, ginger, and paprika with a small whisk until creamy. Try using a microplane (on right) to shred lemon zest and ginger.
Mix dressing into salad and serve immediately. Makes 8 1-cup servings.

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Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes (pre-cook rice)
  • Total Time: 1 hour (including time to cook rice)
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

You can make up this hearty entrée salad—filled with the power of pulses, whole grains, leafy greens, and healthy fats—in just 10 minutes if you precook the brown rice.


Scale

Ingredients

Salad:

Ginger Tahini Dressing:

  • 1 lemon, juice and zest
  • 3 tablespoons water
  • 3 tablespoons tahini (sesame seed paste)
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon smoked red paprika

Instructions

  1. Mix together rice, chickpeas, kale, and dried cranberries in a large mixing bowl.
  2. In a small dish, mix together lemon juice and zest, water, ginger, and paprika with a small whisk until creamy.
  3. Pour dressing over salad and combine very well to distribute all ingredients.
  4. Makes 8 (1-cup) servings

  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 194
  • Sugar: 7 g
  • Sodium: 24 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 6 g
  • Protein: 7 g

Keywords: vegan salad, brown rice salad, chickpea salad

For other plant-based salads, check out some of my favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Tuscan Asparagus Fennel Farro Salad

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