Rice and Garbanzo Bean Salad with Kale | Nourishing Meals®
This nutrient-dense vegan salad is even better on the second day after the kale has softened from
Ingredients
- 4 cups cooked brown jasmine rice
- 1½ cups cooked garbanzo beans, rinsed and drained
- 2 cups chopped kale
- 4 green onions, chopped
- ¼ cup fresh basil, thinly sliced
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon Herbamare
- freshly ground black pepper
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