Chickpea and Brown Rice Salad | Spekko Rice
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Chickpea and Brown Rice Salad

Chickpea and Brown Rice Salad

This salad is filling, really tasty and can be served as a complete vegetarian meal. It was developed for Spekko by Kuier magazine food editor and blogger, Karen Hart.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    30 ml (2 tbsp) olive oil
    2 Shallots or 1 medium onion, finely chopped
    1 small green chilli, finely chopped (optional)
    5 ml (1 tsp) salt
    5 ml (1 tsp) ground allspice
    375 ml (1½ cups) Spekko Saman Brown Rice
    700 ml (2¾ cups) boiling water
    2 x 400 g cans chickpeas, drained
    bunch of chives, chopped
    80 ml (⅓ cup) chopped coriander
    3 spring onions, chopped

    1 clove of garlic, finely chopped
    30 ml (2 tbsp) cider vinegar
    30 ml (2 tbsp) olive oil
    salt and freshly ground black pepper to taste


    1. Heat oil in a deep frying pan and add shallots or onion, chilli (if used) and salt and sauté over medium heat for 5 minutes.
    2. Add allspice and Spekko Brown Rice and stir-fry until the rice is lightly toasted. Add boiling water and bring to the boil.
    3. Reduce heat, cover and simmer for 20-25 minutes or until most of the liquid has been absorbed.
    4. Spoon rice into a large bowl and allow to cool for 30 minutes.
    5. Dressing: Mix ingredients together and season to taste
    6. Stir chickpeas and dressing into rice. Add herbs and spring onions and mix well. Serve as a light.

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