Summer Kimchi Salad

1 cup chickpeas, cooked

1 cup brown rice, cooked

1 cup romaine lettuce chopped

¼ cup zucchini, small cubes

¼ cup radish,chopped

¼ cup baby tomatoes, halves

1 tbsp sweet white onion, finely chopped

1 tbsp fresh cilantro, finely chopped

1 ½ tbsp vegan kimchi, homemade or store bought

In a mixing bowl, toss all the ingredients together except for the lettuce and rice. Let sit for half an hour in the refrigerator or at room temperature. Add the lettuce just before serving. Serve on a bed of brown rice to make this salad a meal in itself.

Cooking and preparation: 45 mins.
Serves 2-4 persons