Description
A refreshing and vibrant salad featuring brown rice, chickpeas, tropical fruits, and a zesty turmeric dressing.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 cup canned chickpeas, rinsed and drained
- 1 cup diced pineapple (fresh or canned)
- 1 cup diced mango
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked brown rice, chickpeas, pineapple, mango, red bell pepper, green onions, cilantro, and shredded coconut.
- In a small bowl, whisk together the olive oil, apple cider vinegar, ground turmeric, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the rice mixture and toss gently to combine, ensuring everything is evenly coated.
- Taste and adjust seasoning if necessary. If the salad is too dry, add a little more olive oil or vinegar.
- For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, toss in some chopped nuts like cashews or almonds.
- Substitute quinoa for brown rice for a gluten-free option that adds a different texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg