Adapted from Budget Bytes
Gluten Free. Soy Free. Vegetarian.
Ingredients
(Serves 4 as a main dish, or 8 a side)
- 4 cups cooked and cooled wholegrain rice and/or quinoa*
- 2 medium cucumbers, chopped into quarter rounds
- 4 teaspoons dried parsley (or 4 tablespoons chopped fresh parsley)
- Juice and zest of 1 medium lemon (2−3 tablespoons juice)
- 1 can of organic chickpeas, rinsed, drained, and patted dry
- 2 tablespoons olive oil
- ¼ tsp. garlic powder
- ¼ tsp. salt
- Freshly cracked pepper to taste
- 3 oz. crumbled goat cheese
Directions
- Combine cucumber, parsley, chickpeas and lemon zest in a large bowl.
- Squeeze the lemon juice into a small bowl and add the olive oil, garlic powder, salt, and freshly cracked pepper. Whisk together.
- Pour dressing over the cucumber mixture and stir to combine.
- Add the cooled grains and crumbled goat cheese** to the bowl. Gently stir to combine all of the ingredients.
- Serve immediately or chill until ready to eat. Enjoy!
**The goat cheese will slightly melt from stirring and will create a delicious creamy sauce-like texture. If you prefer the crumbles to stay in one piece, sprinkle the goat cheese over the salad at the end
The most difficult thing is the decision to act. The rest is merely tenacity. 