Brown Rice and Chickpea Salad with Honey Lemon Basil Dressing
We made this salad at my bone class at Gilda’s Club. Chickpeas are a great source of calcium and this salad is loaded whole grains. Real whole grains, the kind you have to chew!
While I made this very simply with just brown rice, red peppers, chickpeas and sliced almonds, you can add other veggies to the combo. Be creative!
If you have an immersion blender, the dressing whips up in a flash. The fresh basil is so aromatic, your kitchen will smell delicious!
Brown Rice & Chickpea Salad
2 cups cooked brown rice, cooled
2 T. EVOO (extra virgin olive oil)
1 15 ounce can chickpeas, rinsed and drained
1 large bell pepper, stemmed, seeded, and diced
¼ cup sliced almonds, lightly toasted
Basil Curry Dressing
Whisk together the following ingredients:
¼ cup good extra virgin olive oil
1 ½ T. lemon juice
1 ½ T. wine vinegar
1 ½ t. honey
½ cup fresh basil leaves, minced
½ t. curry powder
When rice is cool, add the chickpeas, bell pepper and almonds to the bowl.
Pour the dressing over the rice salad and toss to combine.
The salad can be covered and refrigerated for several hours.
Bring to room temperature before serving.
