Fresh Spring Vegetable Rice Salad

This zesty salad has big, bold flavors and inflammation-fighting nutrition, as well as satisfying flavor from exotic spices, lemon juice and fragrant sesame oil. Chickpeas, a great vegetarian source of protein, make this rice salad a complete meal, and spring vegetables add wonderfully energizing flavors, textures, and colors.

INGREDIENTS

2 cups cooked basmati rice
2 cups cooked or canned garbanzo beans (chickpeas), drained and rinsed
2 red, yellow, or green bell peppers, diced
2 cups 1-inch asparagus pieces, blanched
1 cup chopped celery
1 cup thinly-sliced radish
4 tablespoons freshly ground flaxseeds
1/2 cup green onions, white and green parts, chopped
4 tablespoons chopped fresh parsley
4 tablespoons toasted sesame oil
Juice of 2 lemons
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
8 cups chopped fresh spinach
2 teaspoons sesame seeds, for garnish

1. In a large bowl, combine the rice, garbanzos, pepper, asparagus, celery, radish, flaxseeds, green onions, and parsley.

2. In a small bowl, whisk together the sesame oil and lemon juice, then add the cumin, turmeric, and salt. Pour the dressing over the salad and mix well. Serve over a bed of spinach and sprinkle with sesame seeds.

Serves 4.

Inspired by a recipe in The Fat Resistance Diet, by Leo Galland MD, Jonathan Galland (Broadway Books, 2005).

12 comments

Terry V.
Terry V4 years ago

thanks

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J.L. A.
JL A5 years ago

yum

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jayasri amma
jayasri amma5 years ago

Thank you!

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Danuta Watola
Danuta Watola5 years ago

Thanks for sharing.

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Michele Wilkinson

Thank you

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Jennifer C.
Past Member 5 years ago

Yummy! Thanks for sharing.

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K s Goh
KS Goh6 years ago

Thanks for the article.

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Bon L.
Bon L6 years ago

Thanks for the info.

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Mervi R.
Mervi R7 years ago

Lovely, absolutely love asparagus and chickpeas!

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gail d.
gail dair7 years ago

thankyou

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