ADL Chickpea and Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 c fresh lemon juicepeel of 1 lemon, shredded2 tablespoons olive oil1 minced garlic clove1 red bell pepper1 yellow bell pepper3.5 cups cooked brown rice1 15 oz can garbanzo beans, drained and rinsed6 roma tomatoes, cored, de-seeded, and diced1 cup pitted kalamata olives, halved3 mediterranean cucumbers, peeled, de-seeded, and diced2 tablespoons dried parsley1/2 red onion, processed
1. preheat broiler.
2. wash and cut bell peppers into large strips,and place on a cookie sheet.
3. Broil the bell peppers until skin bubbles and starts to turn black. Remove from oven and place in a covered bowl for 5 minutes. Remove outer skin and dice peppers. (This is a bit of a messy job. It works better if the peels are burned, but be sure to let cool a bit before peeling!)
4. Combine lemon juice, lemon peel, olive oil, and garlic, set aside.
5. In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with the lemon/oil/garlic dressing.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user APRIL_V_2.
2. wash and cut bell peppers into large strips,and place on a cookie sheet.
3. Broil the bell peppers until skin bubbles and starts to turn black. Remove from oven and place in a covered bowl for 5 minutes. Remove outer skin and dice peppers. (This is a bit of a messy job. It works better if the peels are burned, but be sure to let cool a bit before peeling!)
4. Combine lemon juice, lemon peel, olive oil, and garlic, set aside.
5. In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with the lemon/oil/garlic dressing.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user APRIL_V_2.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 631.2 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 5.8 g
- Protein: 6.3 g
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