Chickpea, Carrot and Kale Bowl
Hi Everyone! I am about to share with you my most favourite salad recipe!!! This is my go to salad for meal prepping lunches because it’s super easy to make and satisfying to eat! To be honest this is the first time I’ve actually written the recipe down; my mom made this all the time when I was in high school so I’ve always just made this from memory! So feel free to play around with things!
Chickpea, Kale and Carrot Bowl
Ingredients:
1 cup uncooked Rice
2 cups Water
2 long Carrots
1 can Chickpeas
1 bunch Kale
¼ cup Lemon Juice
½ cup Olive Oil
Salt
Pepper
Directions:
Preheat oven to 350°F.
Add uncooked rice and water to baking dish with lid. Bake in oven for 1 hour or until all water is absorbed.
Drain chickpeas and rinse with cold water. Then add to medium sized bowl.
Peel and thinly slice carrots, add to chickpeas.
Rinse kale and chop or rip into small pieces, add to chickpeas and carrots.
Once rice has cooled to room temperature you may add it to the bowl.
Add lemon juice and olive oil to the ingredients and thoroughly mix.
Add salt and pepper to taste.
Refrigerate for 2 hours minimum (over night is best)
Enjoy!