Brown Rice and Chickpea Salad

Ingredients:

2½ cups cooked brown rice, cooled (equivalent to 1 cup uncooked brown rice)
1 medium tomato, diced
1 medium cucumber, diced
1 handful red cabbage, chopped
½ cup canned corn, rinsed
4 medium radishes, diced
½ medium bell pepper (any color works), diced
1 small handful fresh mint leaves, roughly chopped
1 cup canned or cooked chickpeas
1 small avocado, chopped
Scallions, chopped

For the dressing:
1 freshly squeezed lime
4 tablespoons extra virgin olive oil
1 teaspoon salt (to taste)
½ teaspoon freshly ground black pepper (to taste)

Directions:

1. In a large bowl, carefully mix the cooled cooked rice with the other salad ingredients.
2. Add the dressing ingredients listed above to the salad and mix thoroughly.

Yield: 4 servings
Recipe: plantbasedfolk.com