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.