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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.6
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.3 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.5 g

View full nutritional breakdown of MAKEOVER: Chickpea and Brown Rice Salad (by VALKYRIA-) calories by ingredient
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MAKEOVER: Chickpea and Brown Rice Salad (by VALKYRIA-)

Submitted by: VALKYRIA-

View the original recipe for Chickpea and Brown Rice Salad

Introduction

This is a light, refreshing lunch full of flavor and nutrients. I like to top mine with hard-boiled eggs, grilled chicken, or tuna. Serve over lettuce. This is a light, refreshing lunch full of flavor and nutrients. I like to top mine with hard-boiled eggs, grilled chicken, or tuna. Serve over lettuce.
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp (remove)
    White Vinegar, 1 tsp
    *Lemon Juice, 1 lemon yields
    *Lemon Zest (Shredded Lemon Peel), 1 tsp
    Tiny bit of honey or agave
    Salt and Pepper to taste

    Fresh or dried herbs (like herbes de provence, basil, rosemary, or anything you like)

    Celery, raw, 2 stalk, large
    Scallions, raw, 3 Large
    Cole Slaw Mix / Shredded Cabbage - 1/2 cup
    Chickpeas (garbanzo beans), 1.50 cup
    *Lundberg Wild Blend Brown Rice - 1 cup dry
    Fresh Parsley, 4 tbsp chopped
    Walnuts, .25 cup, chopped

Directions

Whisk first 5 ingredients together, season to taste with herbs.

Chop celery, parsley, and scallions. Combine the chopped veggies (including cabbage) with the cooked, cooled rice and the can of drained chickpeas.

Toss salad with dressing OR put some dressing in a jar, top with salad, cover and refrigerate (then when you want to eat it, just SHAKE it up!).

Enjoy!






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