Curried Chickpea & Basmati Salad
Serves 6

INGREDIENTS
1.5 cups brown basmati rice
3.5 cups water

1 Tablespoon olive oil
1 onion, diced
2 teaspoons yellow curry paste
2 cloves garlic, minced
1/4 cup 100% pineapple juice
2 cans (16 ounces each) chickpeas/garbanzo beans, rinsed and drained

12 cups baby spinach
3 cups red seedless grapes, halved
6 green onions, chopped
1/2 cup cashews, chopped

DIRECTIONS

1. Bring water and rice to a boil. Cover and simmer for 40 minutes, until all water absorbed.
2. Sauté onion, curry paste and garlic in olive oil for 3-4 minutes.
3. Add pineapple juice and chickpeas and simmer 5 minutes.
4. Take off heat and stir in cooked brown rice. Set aside 10 minutes until partially cooled.
5. Toss cooled chickpea & rice mixture with spinach and grapes.
6. Top with green onions and cashews.
   

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Nutrition Facts Serv. size 4 cups (433g) Servings 6 Calories 458   Fat Cal. 103   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 11g 20% Total Carb. 78g 25%   Sat. Fat 2g 10%   Fiber 11g 45%   Trans Fats 0g     Sugars 13g   Cholest. 0mg 0% Protein 15g   Sodium 66mg 4%       Vitamin A 115% Vit. C 40% Calcium 15% Iron 35%