salade riz pois chiches mayo vegan

Here’s a salad to go that stick to your ribs: rice, chickpeas and vegan mayonnaise with a few seaweed flakes. It’s very reminiscent of tuna-mayonnaise salads (but even better!).

TIME
Total: 15 min
Preparation: 5 min
Cooking: 10 min

DIFFICULTY 
Easy

PRICE
Economical

NUMBER OF PORTIONS
4

SEASON
All the year

DIET
Vegan

OPTIONS
For hiking / For vanlife /  Gluten-free

INGREDIENTS:

For the salad:

For the vegan mayonnaise:

  • 4 tablespoons of plant-based yogurt
  • 2 tablespoons of mustard
  • 2/3 of a mug of vegetable oil (rapeseed or olive type)
  • 1 pinch of turmeric (optional: for colour)
    salt, pepper

EQUIPMENT:

  • 1 stove
  • 1 mug (for dosing)
  • 1 salad bowl or large bowl
  • 1 saucepan
  • a small blender
  • 1 tablespoon

STEPS:

  1. Boil 3 mugs of salted water (1 1/2 times the volume of the rice) then add the rice (previously rinsed) and cook over low heat until the water is completely absorbed.
  2. Prepare the vegan mayonnaise by mixing all the ingredients together until it has a nice mayonnaise texture.
  3. Blend briefly or crush the chickpeas into a crumble.
  4. Mix the mayonnaise and chickpeas with the rice and sprinkle with the seaweed flakes (to remind you of the taste of the sea and to fill up with iodine), salt and pepper.
vegan chickpea rice salad

A look at the other recipes?

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