Tonight I am sharing with you a delicious recipe that I first tasted when my grandmother made it to me a couple years ago. As always, I did a few swaps… and ended up with a yummy dinner ;-).
Adaptation of “Salade lentilles et riz”, Qu’est-ce qu’on mange, Le cercle des fermières du Québec
- 1 can (15 ounce) garbanzo beans (chickpeas)
- 2 cups cooked brown rice
- 1/4 cup chopped cilantro
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp low sodium soy sauce (or tamari/coconut aminos)
- 1/4 tsp dried basil leafs
- 3 cloves garlic, pressed
- Salt, pepper to taste*
Directions: In a salad bowl, toss garbanzo beans, rice and cilantro together. In a small bowl, whisk all dressing ingredients. Pour the dressing on the salad and toss until well coated.
*Note: I didn’t use any salt. The soy sauce is enough salty for me. I suggest tasting before adding.
Makes 4 servings
Nutrition: 346 calories, 141 calories from fat, 16 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 140 mg sodium, 43 g carbohydrates, 7 g fiber, 4 g sugars, 9 g protein
The dressing is delicious with the rice and chickpeas. Practically addicting ;-). This is a great weeknight meal if you have leftover cooked brown rice; it takes 10 minutes to make! And if you have leftovers, you have a lunch to bring to work the next day!