About the Recipe
This salad uses unique ingredients to create a nutrient packed dish, never forgetting about the flavor! Chickpeas provide great fiber and some protein to make this a side dish or main meal.
Ingredients
1 cup cooked Brown rice
1.5 cup Basmati rice
1/4 cup black Olives (pitted)
0.5 bunch parsley (chopped)
4 scallions
4 tomatoes
2 Tbsps almonds (sliced and browned)
1.5 cups Alfalfa sprouts
1 15 oz can chickpeas (rinsed)
2 Tbsps Sherry vinegar
4 Tbsps olive oil
1 tsp honey
lemon juice
salt
pepper
Preparation
1. Cook both varieties of rice according to package instructions. Rinse with cold water and drain.
2. Cut olives in half.
3. Rinse and dry scallions. Cut into thin rings.
4. Rinse tomatoes, wipe dry, cut into quarters, remove stems and chop.
5. Rinse chickpeas and drain.
6. Mix vinegar with olive oil and honey. Add all the remaining ingredients (except parsley). Season with salt and pepper and mix well. Cover and let rest for about 1 hour. Season with salt and pepper. Drizzle with lemon juice. Garnish with parsley and serve.