Chickpea Confetti Salad
Adapted from Taste for Live, April 11, 2011
This heart-healthy gluten-free recipe makes a great brunch salad or side dish.
|2 cups cooked short-grain brown rice, cooled|
|1 can chickpeas, drained and rinsed|
|2 large carrots, peeled and diced|
|2 scallions, sliced thin|
|1 – 2 Tbsp. fresh dill, to taste|
|1/4 cup chopped NOW Real Food® Pecans*|
|1/2 cup raisins|
|4 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|2 Tbsp. champagne vinegar|
|1 Tbsp. balsamic vinegar|
|1 Tbsp. NOW Real Food® Agave Nectar*|
|1 garlic clove, minced|
|1/2 tsp. sea salt and freshly ground black pepper|
- Combine salad ingredients in a large bowl.
- Whisk dressing ingredients together in a small bowl.
- Pour dressing over salad and toss to blend.
10 g Protein
78 g Carbohydrates
8 g Fiber
19 g Total Fat
274 mg Sodium
*NOW items available at your local health food store