Risotto Salad with Creamy Dijon Dressing
By Leora Barak RHN
1 ¼ cups rice (jasmin or brown), dry
2 ½ cups water
1 can chickpeas, drained and rinsed
1 zucchini, finely chopped
2 large carrots, peeled and finely chopped
1 red pepper, finely chopped
¼ cup fresh cilantro, finely chopped
Avocado wedges, for garnish
1/3 cup extra virgin olive oil
1 tbsp dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp tahini
1 tbsp freshly grated parmesan cheese
1 clove garlic, minced
½ tsp salt
Fresh ground pepper to taste
Cook rice with water on stovetop. Allow to cool completely.
Place rinsed chickpeas in a large salad bowl and add all chopped veggies.
Add cooled cooked rice.
In small bowl, combine all dressing ingredients and mix well.
Pour dressing over veggies, legumes, rice and toss to combine.
Garnish with avocado wedges and sprinkle with red pepper flakes.