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.
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
1/2 cup (90g) brown rice
65g broccoli, chopped
1 red pepper
1 orange pepper
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
- 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.
- 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.
- When the rice and broccoli has cooked, remove them from the heat, drain them and add them into the salad bowl.
- 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.