Brown Rice Lettuce Wraps
|½||cup of brown rice|
|½||cup of chickpea (chole)|
|3||tablespoons of apple cider vinegar|
|2||tablespoons of olive oil|
|1||tablespoon of chopped fresh basil|
|¼||teaspoon of freshly ground black pepper|
|8-9||leaves of iceberg lettuce|
|¼||cup of tomatoes cubed|
|¼||cup of onions cubed|
|¼||cup of cubed zucchini and yellow squash|
|2||tablespoons of cheese cubed|
|salt to taste|
|1.||Soak chickpeas overnight. Boil it till tender. Set aside. Cook rice with roughly 1¾ times of water till reaches al dente stage. Drain if any water is leftover. Pour little oil on top to avoid grains sticking together. Set aside.|
|2.||Mix all ingredients together, except lettuce leaves, in a large bowl. Set lettuce leaves and scoop out a generous helping of salad and place it in lettuce leaves. Drizzle some herb oil or any topping of your choice and enjoy the healthy meal.|
It tastes best when served cold.
The salad is very forgiving and you can substitute or add any thing as per your taste or preference.
I used apple cider vinegar as it was in the pantry, else balsamic vinegar will go very well with it.