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Vegan ayurvedic spring salad

BEETROOT-RICE SALAD WITH CUCUMBER & CHICKPEAS

Vegan and gluten-free

Preparation time: approx. 10 min. + 20 min. for cooking

INGREDIENTS FOR 4-5 PEOPLE:
1.5 large cups of basmati rice
3 large cups of water
2-3 pieces of cooked beetroot
1 cucumber
2 handfuls of cooked chickpeas
About 1-2 handfuls of raisins, soaked in water
1 handful of pine nuts, finely roasted
Freshly chopped coriander green or parsley
Juice from a freshly squeezed lemon
3-4 tablespoons virgin olive oil
3-4 tablespoons balsamic vinegar
1 teaspoon honey
Salt and fresh black pepper, according to your taste

PREPARATION:
1. Wash the rice in a sieve and cook it with salt and water.
2. In the meantime peel and grate the beetroot medium-fine, peel the cucumber and cut it into small pieces (approx. 1x1cm) and gently roast the pine nuts.
3. Now wash and chop the coriander and squeeze the lemon. Yum!
4. Put the cooked rice in a large bowl, mix it with all the ingredients… and mmm!

Chickpeas are full of healthy proteins, beet-roots are grounding us and the combination of sweet (rice, beetroot, cucumber, raisins, and honey), sour (lemon juice), spicy (pepper), bitter and contracting (chickpeas and herbs) will awaken your spring feelings, promised! Enjoy your meal, dear!

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