summer salad w goji berries + ginger dressing

makes 2 large main meals or 4 side dishes
preparation time
10 minutes (not including preparation of rice & chickpeas)
cooking time


  • 1/2 red or orange capsicum, diced
  • 1/2 cup sprouted mung beans ( I like to sprout my own)
  • 1 large spring onion, finely sliced
  • 1 cup chickpeas (see note)
  • 1/2 cup cooked brown rice (or buckwheat, quinoa or barley)
  • 1 cup tightly packed mint, roughly chopped
  • 1 cup tightly packed parsley, roughly chopped
  • 3/4 cup pecan nuts, roughly chopped
  • 1/4 cup goji berries (or currants, sultana's or sliced dates)
  • // dressing //
  • 1/4 cup lemon juice
  • 3 tablespoons extra virgin olive oil (cold pressed)
  • 2 teaspoons dijon mustard
  • 1 tablespoon finely grated fresh ginger
  • pinch salt & pepper to season


Note: If you have issues with legumes then I suggest pre-soaking your own chickpeas instead of using canned ones. I use the method found in "Grown & Gathered" Cookbook which you can find online here. Allow yourself a full day for soaking and 4 hours of simmering your chickpeas if using this technique. 

To make the salad simply combine all of the salad ingredients in a large mixing bowl. If cooking your rice for the salad fresh, I suggest making extra so you have left overs for other recipes as cooking just this small amount would be tricky. I usually cook up a cup of brown rice in 2 cups of water and use the abpsorption method. This takes around 30 minutes. 

To make the dressing combine all of the dressing ingredients in a small bowl and whisk well, not forgetting to season. When ready to serve, pour the dressing over the salad and mix well.

This salad can be served as a dish on its own or as a side dish to your favourite protein.