chickpea & borlotti bean salad

chickpea & borlotti bean salad

It feels like it’s been a long time since my last post, as I usually like to share on my blog at least once or twice a week. However, last week I was away in France, and I took a much needed break away from technology! I spent my time at the Ashram I’m training with for an Immersion Week as part of my Kundalini Yoga Teacher Training. I really had the most incredible time there, and I came back to London feeling completely renewed and transformed. Now, I can’t wait to begin teaching Yoga and spreading the unique magic of Kundalini.

During the past week, we ate a very natural, healthy diet, filled with rice, vegetables and pulses. It felt really great to eat so simply, and it definitely helped to boost my energy levels. So, when I got home I decided to continue to eating much lighter foods, eat more fruit, and to make more salads with fresh vegetables. Luckily, I had some of the perfect ingredients at hand at home ready to this, and I knew I could make many more healthy recipes. I love cooking with pulses, and recently, Cirio sent me some of their Chickpeas and Borlotti Beans to use. I couldn’t wait to make a new recipe with them.

cirio

For this recipe, I decided to make a nice, filling salad, with the chickpeas, borlotti beans, vegetables and rice. Then, I used lots of flavours and spices to create a dish with a good level of heat and a variety of different tastes. I used some of my classic favourite ingredients like tamari soy sauce, rice vinegar, turmeric and medium curry powder, to make a salad dish I knew I would really love. It was a really quick and simple salad to make, and it’s ready to eat in about half an hour! It’s the perfect dish to enjoy in the summer sunshine, and it’s definitely a new favourite recipe of mine. I hope you like it!

 

chickpea & borlotti bean salad

serves about 4

ingredients

1/2 cup (90g) brown rice
65g broccoli, chopped
2 carrots
1 red pepper
1 orange pepper
50g spinach
1 400g tin chickpeas, drained – I used Cirio
1 160g tin barlotti beans, drained – I used Ciro
3 tbsp olive oil
3 tbsp water
2 tbsp sesame seeds
2 tbsp tamari soy sauce
1 tbsp + 1 tsp medium curry powder
2 tsp rice vinegar
1.5 tsp chilli powder
1 tsp turmeric
1/2 tsp vegetable stock powder – I used bouillon
1/2 tsp black pepper

 

method

  1. Firstly, fill a medium pan with water, place it onto a medium heat, and bring it to a boil. Then, add in the brown rice and begin to cook it for 20-25 minutes until ready. When there are about 2-3 minutes left for the rice to cook, add in the broccoli.
  2. In the meantime, make the salad. Finely cube the carrots, red pepper and orange pepper. Then, add them into a large salad bowl, followed by the spinach, chickpeas and borlotti beans. Then, set the bowl aside until the rice and broccoli have cooked.
  3. When the rice and broccoli has cooked, remove them from the heat, drain them and add them into the salad bowl.
  4. Next, add the olive oil, water, tamari soy sauce, sesame seeds, curry powder, rice vinegar, chilli powder, turmeric, vegetable stock powder and black pepper into the salad bowl. Then, using a spoon or spatula, gently mix all of the ingredients together until everything is well mixed. Lastly, when this is done, serve.

chickpea & borlotti bean salad chickpea & borlotti bean salad chickpea & borlotti bean salad

 

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28 comments:

  1. Sounds gorgeous Harriet. I love that you could eat it hot and cold and how filling and healthy it is. Looking forward to trying it myself x

  2. Such a delightfully flavored salad, Harriet! Loving all the spices and sauce in this one. I’d never heard of borlotti beans, before – and I have some Googling to do!
    Your immersion week sounds like it was very fulfilling – cannot wait to see where this new chapter leads you.

  3. So glad you had a good time in France, girlie!! LOVE this salad!! Chickpeas are my jam, but with the addition of borlotti beans, veggies, brown rice and some stellar seasonings?! YES PLEASE! Love that this is packed with yummy good for you ingredients! Cheers, Harriet!

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