Rice and Chickpea Salad
This light salad is a perfect complement to Grilled Lamb Kabobs.
|1⁄2||tbsp||extra virgin olive oil|
|1⁄2||small onion (finely chopped)|
|1⁄4||c||canned chickpeas (rinsed and drained)|
|1⁄4||c||chopped red bell pepper|
|1⁄4||c||chopped fresh cilantro or parsley|
|1⁄4||c||sliced medium scallions|
|1 1⁄2||tbsp||fresh lemon juice|
|1 1⁄2||tbsp||Stonyfield Organic Fat Free Plain Yogurt|
|1||tsp||minced fresh ginger root|
Prepare rice according to directions on package.
In a large bowl, mix together the lemon juice, yogurt, oil, ginger root, garlic, cumin, coriander, and pepper to make the dressing.
Transfer the rice to a large serving bowl, and spoon the chickpeas, bell peppers, cilantro or parsley, and scallions and then add the dressing.
Toss together and serve.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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