Curried Lime Chickpea Rice Salad
Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Based on a Whole Foods recipe which was adapted by the The Healthy Librarian, who removed the olive oil,
and by Jennifer, who doubled the sauce to vegetable ratio. Pair with any of Johnson Estate's Rieslings.
Ingredients
- 4 tsps apple cider vinegar
- 4 tsps lime juice
- 1 tsp lime zest (optional)
- 4 tsps curry powder
- 4 tsps maple syrup
- 1/2 tsp salt
- 1/3 cup seedless golden raisins
- 1 tsp whole cumin seeds, toasted briefly in a dry pan, until fragrant
- 1 cup cooked chick peas (this is roughly one can, drained and rinsed)
- 1/2 red bell pepper, cored, seeded and chopped
- 1/2 cup finely chopped red onion (must be red)
- 1/2 cup cilantro
- 1 1/4 cups brown rice
Directions
Ingredients 1-6 are for the dressing. Ingredients 7-13 are for the salad.
In a small bowl, whisk together vinegar, lime juice, curry powder, maple syrup and salt.
In a large bowl add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine.
Pour on dressing and mix well. Spoon chickpea salad over salad greens and serve with pita bread on the side, if you like. Can be stuffed into pita bread, too.
