Ingredients:
– 70 grams of brown rice
– ½ teaspoon turmeric (1 g)
– 1 zucchini
– 1 ½ tablespoon (olive) oil (15 ml)
– 50 grams of carrot
– 1 cm ginger (7 g)
– ½ red onion
– 1 clove garlic (5 g)
– 50 grams of chickpeas, from a can
– ½ lemon
– ½ teaspoon cumin powder (1 g)
– 1 pinch of cinnamon (1 g)
– 15 grams of raisins
Preparation:
Cook the rice together with the turmeric according to the instructions on the package in a pan with water. Then drain and let cool.
Cut the zucchini into slices and lightly brush with half the olive oil and sprinkle with some salt and pepper. Heat a grill pan and grill the zucchini slices on both sides for about 3 to 4 minutes.
Grate the carrot and the slice of fresh ginger, chop the red onion and press the clove of garlic. Rinse the chickpeas in a colander with cold water and let drain.
In a bowl, mix the other half of the oil with the lemon juice, the garlic clove, ginger, cumin, cinnamon and some salt and pepper. Stir well.
Place the rice, carrot, red onion, chickpeas and raisins together in a bowl. Pour the dressing over this and toss everything well.
Divide the rice salad on a plate and place the grilled zucchini slices on the rice salad.
– Kcal: 575
– Protein: 15g
– Carbohydrates: 87g
– Fat: 19g
– Dietary fiber: 14g
This recipe was made possible by FitChef
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