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