It’s the perfect summer side dish, but on it’s own, it also makes a terrific brown bag lunch. Red and orange peppers, cucumbers, carrots, celery, red onions, chickpeas, and brown rice tossed in a creamy dressing with fresh lemon juice and garlic. You get your daily dose of veggies, fiber, and being that swimsuit season is right around the corner – you’ll be beach ready in no time!
- 3/4 cup brown rice or quinoa
- 1 1/2 cups water
- 1 – 15 oz. can chickpeas, rinsed
- 1 large red pepper, diced
- 1 large orange pepper, diced
- 1 cucumber, diced
- 2 large carrots, grated
- 2 celery ribs, sliced
- 1/4 cup red onion, finely diced
- 1/3 cup Hellman’s Mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- fresh ground pepper, to taste
- Cook brown rice according to package instructions, let cool.
- Prep the vegetables, place in a large bowl with the chickpeas and cooled rice.
- In a small mixing bowl, place mayonnaise, apple cider vinegar, lemon juice, garlic, salt and pepper – whisk to combine.
- Pour dressing over salad, stirring until vegetables are evenly coated. Cover and chill for at least an hour before serving. Can be kept refrigerated for three days.
