Salada de arroz e grão-de-bico com molho de amendoim

Ingredientes

• 3 cups cooked rice, white or brown
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1 small red bell pepper, diced
• 1 cup shredded carrot
• 1 cup diced celery
• 1/2 cup thinly sliced radish
• 1/2 cup thinly sliced green onion
• 1/2 cup chopped cilantro
• 1/3 cup toasted sesame seeds
• 1/2 cup natural creamy peanut butter (no sugar added if possible)
• 1/4 cup tamari, or soy sauce
• 2 tablespoons rice wine vinegar, or white distilled vinegar
• 2 teaspoons pure maple syrup
• 2 teaspoons toasted sesame oil
• 1-2 cloves garlic, grated
• 1 teaspoon freshly grated ginger
• 1-2 teaspoons garlic chili paste, or chili crunch
• 1-2 tablespoons room temperature water
• Salt, if desired

Modo de preparo

1. 1

   Add your cooled rice to a large bowl, along with the chickpeas. Next, add in the cucumber, celery, red pepper, radish, carrots, green onion and cilantro. Give the salad a quick mix.

2. 2

   Add all your peanut sauce ingredients, except the water, to a medium sized bowl and mix until combined. The amount of water you will need to add depends on how creamy your peanut butter is. I added about 2 tablespoons of water to thin mine out.

3. 3

   Pour the peanut sauce over the rice salad and add in the toasted sesame seeds. Give the salad a good mix to make sure everything is completely combined. Portion rice salad out into meal prep containers, if desired, and refrigerator until ready to eat. Salad can also be served immediately or at room temperature. Enjoy!