Description
This simple vegan rice salad combines chickpeas, broccoli, tomatoes, cucumbers, and rice with a creamy dairy-free ranch dressing for an easy plant-based meal.
Ingredients
Scale
- 1 1/3 cup uncooked jasmine, white, or brown rice
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 8 Roma tomatoes, small diced
- 1 lb (453 g) broccoli, small diced
- 1 English cucumber, diced (optional)
- Vegan ranch dressing, cashews need to be soaked
- Optional: fresh chopped cilantro, parsley, or dill, add to taste
Instructions
- Make the rice according to the package instructions.
- When the rice is done, remove it from the heat and allow it to sit for 10 minutes with the lid on. Then, remove the lid, fluff the rice, and allow it to cool.
- While the rice is cooking, prep the veggies and make the ranch dressing.
- When the rice has cooled, add it to a bowl with the chickpeas, tomatoes, broccoli, cucumbers (if using), and vegan ranch dressing and mix.
Notes
To cool hot rice quicker, spread it out in an even layer on a large baking sheet.
Cooking time will be longer if you use brown rice instead of jasmine or white rice.
The diced cucumber is optional to add more volume to the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
