Chickpea and Brown Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 cups prepared brown rice or other cooked grain1 (14.5-ounce) can chickpeas, drained and rinsed 1 cup shredded carrots 2 stalks celery, chopped2 green onions, whites and greens chopped 1/4 cup raisins or dried cranberries1/4 cup slivered almonds 1/4 cup bottled or homemade vinaigrette dressing
Combine all ingredients in a large bowl and toss gently.
Serve immediately or refrigerate for up to two days.
About 1 1/4 cups per serving.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Serve immediately or refrigerate for up to two days.
About 1 1/4 cups per serving.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 307.7 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 8.1 g
- Protein: 9.0 g
Member Reviews
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SKINNYROBIN100
This is a great recipe. I added green & red sweet bell pepper strips to the mix and fresh basil leaves with a lite italian dressing. What is the most remarkable is that I ate this for lunch today and it is now bedtime and I have not been hungry all day! I did have a very light supper. Didn't need - 6/26/13
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THEMRSH
Very good. Per Uncle Ben's nutrition info 1 package is equal to 1 serving which is 1 cup of rice. I used 1 cup of plain brown rice. I didn't have green onions and they are def needed. I made Emeril's Simple Balsamic Vinaigrette and it was delicious. Topped with some grilled chicken. - 2/1/13