G.O.A.T. Salad 🐐

G.O.A.T. Salad 💙 Feeling so grateful for this joyful creation — my Brown Rice and Chickpea Salad, lovingly nicknamed the “G.O.A.T. Salad” for its delicious crumble of goat cheese. I completely cut out processed foods during cancer, which means cheese is off my plate — but I make an exception for goat cheese because of its remarkable health benefits. It’s easier to digest than most dairy, gentle on the gut, and may help reduce inflammation. Goat cheese is also rich in calcium, a good source of protein and healthy fats, and packed with vitamins, minerals, and beneficial probiotics that support a healthy microbiome. The blueberries add a boost of antioxidants, while the brown rice contributes whole-grain fiber and steady, nourishing carbohydrates—helpful for supporting energy and maintaining weight during treatment.

G.O.A.T. Salad

Ingredients: 

2 cups cooked brown rice

¼ cup chopped green onions

¼ cup chopped fresh basil leaves 

1 cup blueberries 

1 cup cooked chickpeas 

¼ cup crumbled goat cheese 

1 teaspoon extra-virgin olive oil 

2 teaspoons white balsamic vinegar 

Freshly ground black pepper

 

 

Directions: 

 

1.     Cook rice and let cool.  

 

2.     In a large bowl, add brown rice, and stir in remaining ingredients. Sprinkle with freshly ground black pepper and garnish with fresh basil leaves or mint leaves.