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.


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).


Terry V.
Terry V.4 years ago


J.L. A.
JL A.4 years ago


jayasri amma
jayasri amma4 years ago

Thank you!

Danuta Watola
Danuta Watola4 years ago

Thanks for sharing.

Michele Wilkinson

Thank you

Jennifer C.
Past Member 5 years ago

Yummy! Thanks for sharing.

K s Goh
KS Goh5 years ago

Thanks for the article.

Bon L.
Bon L.5 years ago

Thanks for the info.

Mervi R.
Mervi R.6 years ago

Lovely, absolutely love asparagus and chickpeas!

gail d.
gail dair6 years ago