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Chickpea Buddha salad

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Chickpea Buddha salad

with grapes and brown rice

Informations supplémentaires
25 min. | 512 kcal | easy | Vegetarian, Plant-based | Printable version
1. Adjust the steps of the recipe for your children To help your children discover new flavors and develop their taste buds, you can make a salad bar: place everything in the center of the table and let everyone serve themselves. If the family prefers, you can also coat the chickpeas with a bit of oil, salt and pepper and cook in the oven at 450°F 20-30 minutes.
2. Cook the rice Bring a pot of water to a boil. After rinsing, pour in the rice and cook over medium-high heat for 15-18 minutes until tender. Drain.
3. Setup Drain and rinse the chickpeas. Roughly crush the nuts. Thinly slice the onion and cucumber. Cut the orange into wedges, and the grapes in half if desired.
4. Plate your dish Roast the walnuts in a pan over high heat for 3-4 minutes. Mix the arugula with all the other ingredients and the sauce. Season with salt and pepper to taste. Bon appétit!
40gArugula
140gBrown Rice
12gWalnuts
150gRed Grapes
2unitLebanese Cucumber(s)
1unitOrange(s)
0.5unitRed Onion(s)
298.5mlChickpeas
80mlWhite balsamic and Lemon Dressing
What you need
512 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 94g
31%
fat 10g
15%
cholesterol 0mg
fiber 514g
2056%
protein 16g
saturated 1g
5%
sodium 319mg
13%
sugar 20g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg