3/4 cup brown rice
1 large carrot
1 - 14 ounce can chickpeas
1/3 cup toasted almonds
Large handful parsley
2 tablespoons +1 teaspoon olive oil
1 tablespoon + 1 teaspoon maple syrup
Cracked black pepper
1) Soak the rice for several hours in water. Drain and rinse rice. Place in a heavy based saucepan, add 2 cups of water, bring to the boil, then simmer for about 45 minutes. Cool then put in a large container.
2) Grate the carrot and add to rice. Chop the parsley and add. Drain the canned chickpeas and add.
3) In a small cup, mix together the juice of the lemons, olive oil, and maple syrup. Pour this over the rice and toss to ensure everything is coated in the dressing. Season salad with a generous amount of cracked pepper and a large pinch of sea salt. Toss in the toasted almonds and mix to distribute evenly. Leave for a few hours for flavors to mingle, then serve.
Source of recipe: I made up this recipe and took it to a potluck recently.