Chickpea Confetti Salad
Prep Time
20 minutes
Number of Servings
6
Recipe Source
Ingredients
- 2 c cooked short-grain brown rice, cooled
- 1 can chickpeas, drained and rinsed
- 2 large carrots, peeled and diced
- 2 scallions, sliced thin
- 1 to 2 Tbsp fresh dill, to taste
- 1⁄2 c pecans, chopped
- 1⁄4 c raisins
Dressing
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp champagne vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp agave syrup
- 1 garlic clove, minced
- 1⁄2 tsp sea salt
- Freshly ground black pepper, to taste
Directions
- Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl.
- Pour dressing over salad. Toss to blend.
Nutrition Info
660 Calories, 20 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 14 g Total sugars (2 g Added sugars), 12 g Fiber, 21 g Total fat (3 g sat), 232 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, ★★★ Magnesium, Zinc, ★★ Vitamin A, Vitamin B3 (niacin), Vitamin K, Iron, ★ Vitamin B2 (riboflavin), Vitamin E, Calcium, Potassium
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