If you have leftover brown rice, make this simple brown rice and chickpea salad by Cooking Light. Fluffy brown rice, tender chickpeas and sweet cherries are tossed in a yummy vinaigrette. Make a batch of these ahead of time and you can have a convenient grain salad bowl for lunch.
Brown Rice & Chickpea Salad
Ingredients
- 2 cups cooked brown rice (certified gluten-free if necessary)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 cherries, pitted and quartered
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 2 ounces goat cheese, crumbled (about 1/2 cup)
Directions
Reheat brown rice on the stove-top or in the microwave. Place rice in a medium bowl. Stir in onions and next 7 ingredients (through chickpeas). Sprinkle evenly with goat cheese.
Nutrition Information
Serves: 4| Serving Size: 1 cup
Per serving: Calories: 391; Total Fat: 15g; Saturated Fat: 4g; Monounsaturated Fat: 8g; Cholesterol: 7mg; Sodium: 348mg; Carbohydrate: 52g; Dietary Fiber: 5g; Sugar: 10g; Protein: 11g
Nutrition Bonus: Potassium: 154mg; Iron: 12%; Vitamin A: 11%; Vitamin C: 12%; Calcium: 7%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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