Rice and Chickpea Salad

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This light salad is a perfect complement to Grilled Lamb Kabobs.

140
Calories
2.5g
Fat
5g
Protein
4
Servings

Ingredients

1/2 T extra virgin olive oil
1/2 small onion (finely chopped)
1/2 c wild rice
3/4 c water
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

Dressing

1 1/2 T fresh lemon juice
1 1/2 T Stonyfield Organic Fat Free Plain Yogurt
1 t minced fresh ginger root
1/2 clv garlic (crushed)
1/2 t ground cumin
Nutrition Information: 
Calories: 
140
Calories from Fat: 
25
Total Fat: 
2.5g
Total Carbohydrate: 
25g
Dietary Fiber: 
3g
Protein: 
5g

Preparation:

Step 1

Prepare rice according to directions on package.

Step 2

In a large bowl, mix together the lemon juice, yogurt, oil, ginger root, garlic, cumin, coriander, and pepper to make the dressing.

Step 3

Transfer the rice to a large serving bowl, and spoon the chickpeas, bell peppers, cilantro or parsley, and scallions and then add the dressing.

Step 4

Toss together and serve.

Ingredients

1/2 T extra virgin olive oil
1/2 small onion (finely chopped)
1/2 c wild rice
3/4 c water
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

Dressing

1 1/2 T fresh lemon juice
1 1/2 T Stonyfield Organic Fat Free Plain Yogurt
1 t minced fresh ginger root
1/2 clv garlic (crushed)
1/2 t ground cumin
Nutrition Information: 
Calories: 
140
Calories from Fat: 
25
Total Fat: 
2.5g
Total Carbohydrate: 
25g
Dietary Fiber: 
3g
Protein: 
5g

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