MAIN INGREDIENTS
- 8 oz precooked brown rice
- 13.4 oz chickpeas
- 1 cucumber
- ¼ oz fresh cilantro
- ¼ cup peanut sauce
- ¼ cup peanuts
Allergens: peanuts, tree nuts
Nutrition
INSTRUCTIONS
1
Prepare the ingredients
Make a 2 inch tear in the top of the brown rice bag and microwave for 1 minute. Thinly slice the cucumber. Pick the cilantro leaves from the stems. Drain, rinse, and dry the chickpeas.
2
Serve
Divide the brown rice into 2 serving dishes. Top with sliced cucumbers, chickpeas, and peanuts. Drizzle with peanut sauce and sprinkle with cilantro leaves.
SIMILAR RECIPES
KIDNEY BEAN SALADS with Roasted Red Peppers & Parsley
STRAWBERRY BROWN RICE BOWLS with Banana & Cashew Butter
WALDORF CHICKPEA SALADS with Grapes & Lettuce Cups
CHICKPEA LETTUCE CUPS with Dried Cranberries and Walnuts
LIME QUINOA SALADS with Mango & Baked Tofu
