Kale and Boc Choy leaves were subbed in this version seen on our table at home😊. Dr John

4 to 6 servings

This high protein and nutrient dense brunch is substantial and delicious. It has chickpeas, greens, whole grains enough to excite the passions of any devoted plant-based eater. The peanut dressing will please everyone [A nut-free dressing version is available- see below.].

Our Asian Salad Ingredients:

1. 1 cup brown rice -makes about 2 cups
2. 1 ¼ cup water or vegetable broth- for rice cooking
3. 1 can (15 oz) chickpeas, drained and rinsed [or 1 ¾ cup cooked chickpeas]
4. 1 cup edamame (shelled, fresh or frozen, and defrosted)
5. 1 cup cherry tomatoes, cut in half
6. 1 cucumber, diced [about 1 ½ to 2 cup]- or use chopped white boc choi stalks
7. 1 red bell pepper, diced
8. ½ red onion, finely chopped
9. 2 cup fresh chopped spinach (or mix chopped kale, arugula, or boc choy   leaves)
10. ¼ cup fresh parsley or cilantro, chopped

Dressing Ingredients:

• 3 Tbsp smooth Natural Peanut Butter- no added sugar
• 1 Tbsp lemon juice
• 1 ½ to 2 Tbsp apple cider vinegar
• 1 heaping Tbsp maple syrup (or use Agave Syrup, or Molasses)
• 1 clove garlic, minced- or ½ tsp pre-minced garlic
• 2 tsp low- sodium soy sauce (or even lower sodium vegan worchestershire sauce)
• pepper- to taste- 10 to 15 grinder turns
• ½ tsp Cumin
• 1/3 tsp or more Chipotle or Cayenne Powder [or 2 to 3 tsp hot red pepper sauce] – Optional for a little heat😊
• water as needed- to thin the dressing as desired for pourable consistency
• Note: If you like this dressing make a little extra 😊

Instructions:

1. Cook the brown rice: Place 1 cup of brown rice into an Instant Pot type pressure cooker; and, set for 16 minutes using 1 ¼ cup water. Allow the pot to self-vent for 15 minutes after cooking. Fluff rice with a fork, and let it cool a little before adding it to the salad. You will use 1½ cups of this rice in the salad and place of the extra rice on the side.
2. Prep the veggies: While the rice is cooking, chop up your veggies (tomatoes, cucumber, bell pepper, red onion, and greens) and set them aside.
3. Make the dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, garlic, soy sauce, pepper, any optional seasoning(s), and peanut butter (Dr John microwaves a large peanut butter jar for 15 to 30 seconds to softened the peanut butter). Add water, 1 tsp at a time, until the dressing reaches your desired pourable consistency.
4. Assemble the salad: In a large bowl, combine and mix the brown rice, the chickpeas, edamame, veggies, and fresh herbs (parsley or cilantro).
5. Dress the salad: Pour enough dressing over the salad to wet the ingredients, and toss to combine. Set any extra on the side
6. Enjoy this salad!: This substantial salad can be served immediately or chilled for a few hours to meld flavors together. You may also serve some other veggies as a side accompaniment (like lghtly cooked or raw broccoli, shredded Brussels Sprouts, carrots, or cooked parsnips for example).

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Garnishes:

• Cilantro: A little chopped Cilantro on top of the dis would be  excellent.
• Peanuts [with no added salt] : Peanuts augment the special flavor of this Asian favorite in this spectacular salad.

Substitutions:

Chickpeas: Any of your favorite cooked or low-sodium canned beans may be substituted for the garbanzo beans [aka chickpeas].  These include kidney beans, pintos, black beans, mung beans, red beans, and others.

Peanut Butter: You may substitute Tahini for the Peanut Butter.

Rice:
I Brown Rice seems logical for an Asian dish. Other whole intact grains, like brown rice, pair nicely in this salad. These other grains include Farro, Wheatberries, Quinoa, Buckwheat, Oat Groats, and Barley.  They all are full of phytochemistry, protein, and minerals, setting our bodies on a path to extraordinary physical health. Try them all. Their different textures and unique flavors will thrill your taste buts and extend your culinary horizons. Dr John

Kale and Boc Choy leaves were used here as  seen on our table at home. Dr John

Note to Cook:

Make this a more Asian Salad:

1. In the Dressing: Use Tahini as suggested or swap the Tahini for Natural Peanut Butter (no added sugar); and, add 1 ½ Tbsp of fresh grated ginger [or ½ tsp dry grated]
2. In the Salad Ingredients: Mix in 1 cup of crispy Chinese Noodles at serving and reduce the cooked Quinoa from 2 cups to 1 ½ cups (or use cooked Brown Basmati Rice instead of Quinoa).
3. Garnish with a little cilantro, unsalted peanuts, or sesame seeds.
   Dr John

Storage: Refrigerate for up to 3 days. DJ