Basmati Summer Salad (with video)
Source: Spice it up! Spring 2020
Ingredients
Adjust Servings:
| 1 can (540ml) chickpeas no salt added, rinsed and drained | |
| 1/2 cup basmati rice dry | |
| 1 cup cucumber peeled and cubed | |
| 1 cup celery sliced | |
| 1 cup mandarins cut in small pieces, fresh or canned | |
| 1/2 cup red onion minced | |
| 1/4 cup fresh coriander chopped | |
| 1 tablespoon olive oil | |
| 1 tablespoon lime juice | |
| 1 teaspoon lime zest | |
| 1/2 cup walnuts crushed |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 358Kcal | ||||||||||||||||||
| Protein | 11g | ||||||||||||||||||
| Carbohydrates | 48g | ||||||||||||||||||
| Fibre | 7.7g | ||||||||||||||||||
| Total Fat | 16g | ||||||||||||||||||
| Saturated Fat | 2g | ||||||||||||||||||
| Cholesterol | 0mg | ||||||||||||||||||
| Sodium | 166mg | ||||||||||||||||||
| Potassium | 397mg | ||||||||||||||||||
| Phosphorus | 172mg | ||||||||||||||||||
A salad as a meal for hot summer days.
Resting: 12 & 2 hours
Basmati Summer Salad:
Downloadable/printer-friendly version
Ingredients
-
1 can (540ml) chickpeas no salt added, rinsed and drained
-
1/2 cup basmati rice dry
-
1 cup cucumber peeled and cubed
-
1 cup celery sliced
-
1 cup mandarins cut in small pieces, fresh or canned
-
1/2 cup red onion minced
-
1/4 cup fresh coriander chopped
-
1 tablespoon olive oil
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1 tablespoon lime juice
-
1 teaspoon lime zest
-
1/2 cup walnuts crushed
Preparation
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1
Done
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In a large bowl, soak the chickpeas in 4 litres of water for 12 hours. Drain the chickpeas and rinse them with water one more time. Set them aside. |
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2
Done
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In a saucepan, cook the rice according to the instructions on the package. Let the rice cool in the uncovered pan |
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3
Done
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While the rice is cooking, in a big bowl, combine the ingredients for the salad: chickpeas, cucumber, celery, mandarins, onion and coriander. Add the cooked rice |
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4
Done
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In a small bowl, mix the dressing: olive oil, lime juice and zest. Pour the dressing over the salad. Add the walnuts and season with black pepper. |
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5
Done
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Refrigerate for 1 hour before serving. |
