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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.

Serves 6

Salad Ingredients:
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
Dressing Ingredients:
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
  1. Combine salad ingredients in a large bowl. 
  2. Whisk dressing ingredients together in a small bowl.
  3. Pour dressing over salad and toss to blend.

Per serving:
513 calories
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

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