Brown Rice, Avocado & Egg Salad
Rate this RecipeIngredients
- 450 g brown rice sachet
- 8 eggs
- 400 g canned chickpeas drained & rinsed
- 2 cup rocket leaves roughly chopped
- 1 cup cooked chicken chopped (store bought or home cooked)
- 1 avocado large, diced
- sea salt & cracked black pepper
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/2 teaspoon dijon mustard
Instructions
- Cook the sachet of brown rice according to packet instructions. Or, if you want to cook rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to the boil. Add the rice, reduce the heat to low, cover and simmer for about 40–45 minutes, or until the rice is tender and all the water is absorbed.
- Bring a saucepan of water to the boil over medium–high heat. Add the eggs, reduce the heat to low and simmer for 7–8 minutes. Remove the eggs and run under cold water. Once cooled, peel the eggs and chop them into quarters.
- In a large mixing bowl, combine the brown rice, eggs, chickpeas, rocket, chicken and avocado. Gently toss everything together until well mixed. Season well.
- For the dressing: Combine all the ingredients and adjust to taste. Drizzle over the salad and gently toss through.
Nutrition
Calories: 1231kcalCarbohydrates: 105gProtein: 25gFat: 79gSaturated Fat: 21gPolyunsaturated Fat: 16gMonounsaturated Fat: 38gTrans Fat: 0.03gCholesterol: 371mgSodium: 418mgPotassium: 818mgFiber: 12gSugar: 2gVitamin A: 564IUVitamin C: 5mgCalcium: 130mgIron: 5mg
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