Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette

Ingredients

The salad:

• ¾ cup canned chickpeas, drained and rinsed
• 1 cup cooked basmati rice
• ½ each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
• 4 scallions, trimmed and thinly sliced
• Salt to taste

The vinaigrette:

• 2 teaspoons toasted sesame seeds
• 1 teaspoon toasted sesame oil
• ¼ teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    184 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 254 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

15 minutes