Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette
Published July 17, 1993
- Total Time
- 15 minutes
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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 ½-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 analysis per serving (4 servings)
21 grams carbs; 152 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 276 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes