Chick Pea & Basmati Rice Salad
Yield
4 servingsPrep
15 minCook
?Ready
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
chickpeas (garbanzo beans)
cooked |
|
| 1 | cup |
basmati rice
cooked |
|
| ½ | each |
sweet red bell peppers
diced |
|
| ½ | each |
green bell peppers
diced |
|
| ½ | each |
sweet yellow bell peppers
diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
salt
to taste |
*
|
| vinaigrette | |||
| 2 | teaspoons |
sesame seeds
toasted |
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
cumin
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 237 | ml |
basmati rice
cooked |
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 0.5 | each |
green bell peppers
diced |
|
| 0.5 | each |
sweet yellow bell peppers
diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
salt
to taste |
*
|
| vinaigrette | |||
| 1E+1 | ml |
sesame seeds
toasted |
|
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
cumin
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
salt
or to taste |
|
Directions
Toss together chick peas, rice, bell peppers, scallions in a large bowl.
Whisk together all the ingredients for the vinaigrette.
Toss with salad and season to taste.
