Chickpea and brown rice salad

Chickpea And Brown Rice Salad Recipe

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Marion Wilting


I prefer sprouted chickpeas because the sit better with me than non sprouted ones. The fermented rice is delicious, and the fermenting and soaking reduces the phytic acid in it. It doesn't taste sour!! Of course you can just use plain brown rice and unsprouted chickpeas.


★★★★★ 1 vote

24 Hr
1 Hr
Stove Top


  • 3/4 c
    brown rice
  • 3/4 c
    dry chickpeas
  • 2 medium
  • 2 clove
  • 1 tsp
    coconut oil
  • 1/4 c
    tahini, roasted
  • 2 Tbsp
    white miso

How to Make Chickpea and brown rice salad


  1. Soak chickpeas for 20 hours, then drain and sprout in a colander for 30 hours, rinsing it 3 times per day.
  2. When you start sprouting the chickpeas, start soaking the brown rice 24 hours, changing the water after 12 hours. After 24 hours of soaking, change water again and add 1 tablespoon of vinegar to the soaking water. Let stand until the chickpeas are ready to use.
  3. Drain and thoroughly wash rice, and rinse chickpeas well again.
  4. Cook chickpeas like you would normally cook dried chickpeas - just keep attention because the cook time of sprouted legumes is shorter.
  5. Cook rice with 1 1/2 cups water, 1 teaspoon coconut oil and 1/2 teaspoon salt. Cook time is different in different kinds of brown rice, so look at the package directions.
  6. Let cool cooked chickpeas and rice.
  7. Meanwhile heat some olive oil in a skillet, chop the zucchini and mince the garlic, and fry zucchini and garlic until nicely browned, add salt and pepper to taste.
  8. Combine tahini and miso.
  9. Assemble rice, chickpeas, fried zucchini and miso dressing in a bowl (the zucchini may be warm). Serve on green salad.

Printable Recipe Card

About Chickpea and brown rice salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: German
Dietary Needs: Gluten-Free

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